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Slice the larger tomatoes and cut the small ones in half and place to one side. Place the goat’s cheese, ricotta and milk in a small bowl and mix until smooth. Add a good pinch of black pepper, most of the chives and the lemon zest and mix again.
Spoon the cheese mixture into the pastry case. Arrange the tomatoes on top then sprinkle with a little oregano, the remaining chives, salt and a drizzle of oil. Cut into slices and serve.
Slice the larger tomatoes and cut the small ones in half and place to one side. Place the goat’s cheese, ricotta and milk in a small bowl and mix until smooth. Add a good pinch of black pepper, most of the chives and the lemon zest and mix again.
Spoon the cheese mixture into the pastry case. Arrange the tomatoes on top then sprinkle with a little oregano, the remaining chives, salt and a drizzle of oil. Cut into slices and serve.
45-45 minutes
Serves 4
