Try this tomato and ricotta tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.


  • 250g ricotta
  • 375g sheet ready-rolled puff pastry
  • 50g parmesan (or veggie alternative), finely grated
  • 1 egg, beaten
  • 1 clove garlic, crushed
  • 4 vine tomatoes, thickly sliced
  • olive oil
  • a handful of leaves basil


  • STEP 1

    Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes.

  • STEP 3

    Remove the pastry from the oven (leave the oven on) and gently press the middle down if it has puffed up. Leave to cool a little.

  • STEP 4

    Tip the ricotta into a bowl and add the parmesan, egg and garlic, then mix and season.

  • STEP 5

    Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil.


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