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Tomato and Ricotta Summer Tart

This was something I just wanted to make because of how pretty the picture of it in my head was! I know that sounds so crazy lol. Stay with me on this one… sometimes we get ideas and sometimes they are great… other times not so much – but this time! Jackpot! This was simply delicious. A perfect tart for a summer lunch or picnic.

Mood: When you need to rustle something up for a picnic or summers day get together

For the pastry:
– Butter (cut into cubes)
– 170g plain flour
– A pinch of salt
– A few tablespoons of cold water
For the filling:
– 250g Ricotta
– 2 tbsp Parmesan
– Half a ball of mozarella, shredded
– 1 Egg
– 1 tbsp Garlic granules
– 1 tbsp Chopped parsley
For the topping:
– 1-2 Large tomatoes
– A variety of mixed baby tomatoes (yellow, orange and red)
– Chopped parsley to sprinkle
– Pepper

1. Pastry – mix the flour with the butter with your fingers, creating breadcrumbs. Add a pinch of salt. Preheat your oven to 190c
2. Add water a spoon at a time to bind the mixture until it forms a firm dough
3. Roll out the dough and place into a pie dish, pinch the edges of the dough
4. Prick the bottom of the dough with a fork, place baking paper over the dough and add baking beads to blind bake to 15 minutes at 190c
5. Slice the tomatoes and lay flat, sprinkle with salt and leave aside
6. In a bowl mix the ingredients for the filling
7. Remove the baking beads and baking paper from the pastry, allow the pastry to cool
8. Add the ricotta filling to the pie base and smooth the top over
9. Pat the tomatoes dry and beging to layer starting with the large tomatoes
10. Season with pepper
11. Bake for 35-45 minutes at 220c
12. Sprinkle with parsley and serve

Super yummy and easy!!

Cant wait to hear what you think! Raj x

Published by rajkgk9

Foodie. Love kind people. Love people that love dogs.

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