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Tomato, Goat Cheese & Ricotta Tart

1 Piccola Cucina pre-baked pie shell
250 g. ricotta cheese
200 g. goat cheese
salt & pepper to taste
300 g. (about 2 cups) sweet cherry tomatoes, quartered
2 tbsp. basil pesto (divided)

2 tbsp. white balsamic vinegar
1 cup baby arugula
Combine ricotta, goat cheese, salt, pepper and half the pesto in a medium bowl. Set aside.
In another bowl, toss the tomatoes with the remaining pesto and the balsamic vinegar.
Spread cheese mixture in bottom of pie shell. Top with arugula, top with tomato mixture. Serve.