Tomato Ricotta Tart

A great recipe to use up your ripe, juicy tomatoes

Tomato Ricotta Tart

Serves 4


1 sheet puff pastry, thawed
400g fresh ricotta
75g feta
1/4 cup finely grated parmesan
1 clove garlic, minced
2 tbsp chopped parsley
3 tsp chopped tarragon
1 tbsp chopped dill
2 tbsp chopped chives
600g ripe baby tomatoes, halved or quartered
1 tbsp baby capers, drained
2 tbsp toasted pine nuts
1 tbsp white balsamic vinegar
1/4 cup extra virgin olive oil


Preheat your oven to 200C. Line a large baking tray with baking paper and place the pastry on the tray. Score a 2cm border around the edge of the pastry and pierce all over the inside of the border with a fork. Bake for 15 minutes or until golden. Gently press the border with a tea towel every now and then to stop it rising. Combine ricotta, feta, parmesan, garlic and half the herbs in a bowl and season with salt and pepper. Spread ricotta mixture evenly within the pastry border. Return to oven for 10 minutes to warm through. Combine tomatoes, capers, remaining herbs and pine nuts in a bowl and season with salt and freshly ground black pepper. Drizzle with balsamic and olive oil, gently toss to combine. Top your tart with tomato mixture, sprinkle with extra tarragon and serve.

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