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Tomato and ricotta tart
Published: July 30, 2018 at 10:50 AM
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Serves 4
Easy
Total time: 45 mins
0 reviews
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Check out this super easy tomato tart recipe with flaky puff pastry, creamy ricotta, parmesan and fresh basil. Serve with salad for a simple veggie midweek meal
Vegetarian
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Try this tomato and ricotta tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal564
- fat39.2g
- saturates19.2g
- carbs33.4g
- sugars4.5g
- fibre3.3g
- protein17.8g
- salt1.2g
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Method
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step 1
Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.
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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.
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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.
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step 4
Tip the ricotta into a bowl and add the parmesan, egg and garlic, then mix and season.
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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.
Check out more of our savoury tart recipes here...
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