Tomato and Ricotta Tart Recipe with Parmesan

Ricotta, parmesan and tomato tart

Name: Ricotta, parmesan and tomato tart
Total time: 45 min
Yield: serves 4
Ingredients: ricotta 250g; ready-rolled puff pastry 375g sheet; parmesan (or veggie alternative) 50g, finely grated; egg 1, beaten; garlic 1 clove, crushed; vine tomatoes 4, thickly sliced; olive oil; basil a handful of leaves

45 minutes
serves 4
Easy

Check out this super easy tomato tart recipe with flaky puff pastry, creamy ricotta and fresh basil. Serve with salad for a simple veggie midweek meal

July 30, 2018 at 10:50 am

Ingredients

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

Method

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.