Preheat the oven to 180c

Pop your pastry on a baking sheet and score around the edge with a knife. Use a fork to prong all over the middle of the pastry to try and stop it puffing up. (Check is halfway through cooking and if it has puffed up, it’s no biggie, just poke it with the fork and put it back in the oven). Bake for about 20 minutes until lovely and golden. No soggy bottoms

Meanwhile place the ricotta, cream cheese, goat’s cheese (if using) into a bowl. Season well with salt and pepper and whisk together until thick and creamy and delicious. You can also pop them in a food processor for a few minutes if that's easier.

Slice the tomatoes and season with salt and pepper. I like to slice the big ones and cut the smaller ones into wedges so you get a bit of variation and height on the tart.

Once cooked allow the pastry to cool before topping with the ricotta (or it will melt and that’s no good).

Top with sliced tomatoes, basil, chives, and a little olive oil and you’re done!

It's also delicious with a little pesto drizzled over the top.