Ricotta And Tomato Tart

I keep a never-ending list of my favourite recipes that I want to share here when I get time.  Unfortunately I am adding to the list more than I am working through the list, so it is always quite satisfying to finally be able to delete recipes.  At the moment the list includes our family’s favourite Greek Chicken Bake, a Zucchini & Feta Tart, a Lemon Pasta and my favourite French Toast recipe, just to name a few.  But one recipe that has been there for the longest time is this one – Ricotta and Tomato Tart.  And today, finally, I am sharing it!

This is a recipe that I think just must be made in Summer when tomatoes are plump and juicy and basil is prolific.  So with only less than a week of Summer left here in the Southern Hemisphere I thought I better get busy and share this recipe before another Summer slips away.

This tart is so easy to make, yet it looks impressive and tastes even better.  It could be whipped up for a quick mid-week meal but I think it best savoured over a chilled glass of Rosé for a weekend Summer lunch.  I have only ever made this tart for weekend lunches because it just seems right.

I pay a pretty penny and get myself some good puff pastry and it is worth it.  My kids aren’t huge puff pasty fans.  It is always a bit hit and miss with them which I just can’t understand.  I trust they will grow out of this phase and grow up to enjoy the flaky, buttery layers in moderation.

The recipe has evolved from one that was in a Delicious magazine years and years ago.  All it requires is to bake the sheet of puff pastry and then top it with the ricotta, halved tomatoes, pesto and bake again.  Then top with some very lightly dressed greens.  I serve it on a big board and slice it at the table.  You could make individual tarts for a smarter affair but one big tart has a beautiful rustic feel.  It is full of flavour but not overly filling so there should be room for a beautiful Summer dessert.

 ricotta and tomato tart

375g block frozen puff pastry, thawed
1 egg, lightly beaten
200g ricotta
1 garlic clove, crushed
1/4 cup lemon juice
1/3 cup of pesto
1 punnet of cherry tomatoes, halved
2 tablespoons olive oil
2 big handfuls of baby rocket and spinach
a few basil leaves, roughly torn
sea salt and freshly ground black pepper

Preheat oven to 200 degrees C. Line a large baking tray.

Roll out the pastry on a lightly floured surface to form a 30cm x 22 cm rectangle and place on the baking tray.  Prick the base all over with a fork then brush with the lightly beaten egg.  Bake for 20 minutes or until puffed, golden and cooked through.  Set aside to cool for 5 minutes.

In a bowl mix together the ricotta, garlic and 2 tablespoons of the lemon juice.  Spread this over the cooked pastry and then top with the halved tomatoes  and dollop over the pesto.  Season with salt and pepper then return to the oven for another 5 minutes or until the tomatoes have collapsed slightly.  Set aside to cool slightly.

In a bowl whisk together the remaining lemon juice, olive oil and season to taste.  Toss with the baby rocket, spinach and basil leaves and place on top of the tart just before serving.

This entry was posted in Entertaining, Lunch, Tarts. Bookmark the permalink.

3 Responses to Ricotta And Tomato Tart

  1. Allison says:

    Hi Natalie,
    Have you ever tried to make puff pastry? I know all those professionals say they never make it, and that you can buy perfectly good puff. But, there is only one brand worth buying, which is not readily available and it is very expensive to boot.
    And the satisfaction in making your own! As with all things pastry, the ingredients are simple, just butter, flour, water and a pinch of salt (though a decadent sweet version does use cream instead of water). The only other requirements being cool temperatures, a fridge and time, but very little effort. Go on, now the weather is cooling down, I issue you the challenge!
    P.S Even though you use about 4 blocks of butter, it still works out much cheaper than buying it. And you just cut off the amount you need, portion the rest and use it at your leisure.

    • natalie says:

      I do like a challenge Allison! I have only made what is called a ‘rough puff pastry’. Although I’ve attempted croissants on several occasions but they were far from perfect. Have you got a good recipe to try?

  2. Beth says:

    I tried to make something like this from memory a couple of weeks ago. I didn’t have ricotta and used feta instead. I also had large beefcake tomatoes (not sure if they’re called that in Australia?) and sliced them on top. It was okay… but didn’t look as nice as this one. I’ll know where to find a good recipe in the future now.
    PS. I’ve only ever made puff pastry once- in a cookery class, many many moons ago!

Leave a Reply

Your email address will not be published. Required fields are marked *