Tomato and ricotta tart
IngredientsFor the pastry:
- 150g (5oz) plain flour
- 75g (21/2oz) unsalted butter, cut into slivers
- Pinch of salt
- 3 tbps double cream
- 125g (4oz) ricotta cheese
- 1 tbsp double cream
- 1 medium egg, beaten
- 1 small clove garlic, peeled and crushed
- 1 tsp fresh thyme leaves, plus a few sprigs
- Salt and ground black pepper
- 250g (8oz) small vine-ripened tomatoes, halved
- 1 small slice of bread, crusts removed, roughly crumbed
- 30g (1oz) fresh grated Parmesan cheese
Large baking sheet, lined with baking parchment
Got lots of leftover tomatoes? Take a look at our 20 ways with tomatoes for more ideas
- To make the pastry: Put the flour, butter and salt in a food processor. Pulse a few times until the mixture resembles crumbs. Add the cream and whizz slowly to combine. Knead into a ball and flatten, then wrap in cling film. Chill pastry for an hour.
- Set the oven to 200°C/400°F/Gas Mark 6.
- Mix the ricotta, cream, all but 1 teaspoon of the beaten egg, the garlic and thyme leaves. Season.
- To make the filling: Roll the pastry out on a lightly floured surface to a 28cm (11in) round. Transfer to the baking sheet. Spread the ricotta mixture over, leaving a border, about 4cm (1 1⁄2in). Put the tomato halves in 2 layers on top. Sprinkle with breadcrumbs, cheese and thyme sprigs.
- Use the paper to help bring up the pastry edges to create a rim for the tart, making pleats in it to enclose the filling. Brush rim with beaten egg. Bake for 35 minutes. Serve warm.
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Nutritional information per portion
- Calories 316(kcal)
- Fat 21.0g
- Saturates 13.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.