Tomato Tart With Ricotta And Basil

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I found some gorgeous fresh tomatoes at the market the other day which made very happy because a) it means summer is definitely on its way! b) it also meant I could make a tomato tart.

I usually keep my tomato tarts very simple; some puff pastry, a little Dijon, tomatoes…and that’s it. However, since I knew that my Honey might be coming home for lunch yesterday I thought I’d do something a little bit more special for us to enjoy together. After all, there’s nothing like an impromptu meal together to keep the romance alive!

This ricotta-basil version made for a great lunch; it was quick, easy and most importantly really delicious! We may have wolfed the whole tart in less than 15 minutes in a very un-romantic fashion but hey, there’s always next time…

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5-6 tomatoes, sliced
1 ready-rolled puff pastry
250 g ricotta
2 eggs, lightly beaten
3 tbs of basil, chopped
2tbs Parmesan, grated
olive oil


♥ Pre-heat your oven to 180 degrees Celsius.

♥ Grease a baking dish with a little olive oil. Unroll the puff pastry into a baking dish.

♥ In a bowl, whisk together the eggs, ricotta, and Parmesan. Fold in the basil and season well with salt and pepper. Stir to combine.

♥ Spread the ricotta/basil mix onto the puff pastry.

♥ Arrange the tomatoes on top of the ricotta. Drizzle with a couple tablespoons of olive oil.

♥ Bake for 30-40 min or until the ricotta is golden brown and the tomatoes slightly dried.

♥ Enjoy warm on its own or with a side of garden salad.

ps. Love tomatoes? How about trying this corn fritters with avocado and tomato salsa recipe?


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