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Tomato and Ricotta Tart

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish

Ingredients
  

  • 1 sheet puff pastry thawed and at room temp
  • 3 large tomatoes sliced, or 250g cherry tomatoes
  • 2 tbsp olive oil
  • 1 cup ricotta cheese
  • 1/3 cup grated parmesan cheese
  • Zest of 1/2 a lemon
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper
  • 1 egg, beaten for egg wash
  • fresh basil for decoration

Instructions
 

  • Preheat your oven to 180 C
  • Roll out your thawed puff pastry and shape into a rectangle or a circle, depending on what's easier
  • Fold in the sides of your puff pastry sheet, around 2cm in, to have a nice crust
  • With a fork, create holes on the puff pastry, place on a baking sheet, and place a baking sheet on top of it, Fill with baking beans (or any dry beans) to control the volume once it's blind baked
  • Bake for 15 mins, remove from oven, remove the baking beans and the top baking sheet and set aside
  • In another bowl, mix the ricotta cheese, parmesan, pinch of salt, few twists of black pepper, and oregano until combined
  • Spread the cheese mix onto the tart shell, place the sliced tomatoes on top of the cheese mix, Sprinkle some more salt and pepper and drizzle with olive oil
  • Brush the sides of the pastry sheet with the egg wash
  • Bake for around 25 min or until tomatoes have cooked thru