Tomato and ricotta tart Recipe

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serves:

6

Skill:

medium

Prep:

20 min

Cooking:

35 min

Nutrition per portion

RDA
Calories 316 kCal 16%
Fat 21g 30%
  -  Saturates 13g 65%

A rustic pastry case filled with tomato and ricotta is the perfect weekend treat for the family. Serve with a fresh salad or your favourite side dish for a filling meal

Ingredients

  • For the pastry
  • :
  • 150g (5oz) plain flour
  • 75g (21⁄2oz) unsalted butter, cut into slivers
  • Pinch of salt
  • 3 tbps double cream
  • For the filling
  • :
  • 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

Method

  • 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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Got lots of leftover tomatoes? Take a look at our 20 ways with tomatoes for more ideas