Easy Eats: Cherry Tomato and Ricotta Tart
This easy tart suits a variety of summer eating opportunities, says Kelly Gibney.
This gorgeous (almost foolproof) tart is an easy weeknight dinner but will also shine for summer lunches and picnics. Using a mixture of different coloured cherry tomatoes will add extra visual appeal.
Ingredients
- 250g ricotta
- 2 eggs
- ¾ cup finely grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- Small handful fresh parsley, finely chopped
- ½ tsp salt for filling
- 1 ½ frozen puff pastry sheets (no need to thaw)
- 500g cherry tomatoes
- Pinch dried chilli flakes
- Cracked black pepper and sea salt
Instructions
- 1.
Heat the oven to 180C.
- 2.
Mix together the ricotta, eggs, parmesan cheese, garlic, parsley, salt and a generous grind of cracked black pepper.
- 3.
Lay the ½ pastry sheet slightly overlapping with the full pastry sheet on a lined baking sheet to create a rectangle. Lightly press the joins together.
- 4.
Spread the ricotta mixture evenly over the pastry leaving a 3cm edge.
- 5.
Tile the cherry tomatoes snugly, cut-side up, on top of the ricotta. Sprinkle with dried chilli flakes, salt and cracked pepper.
- 6.
Gently fold the pastry edge up over the edge of the filling, pinching it together to create a small lip as you work around the edge of the tart. Brush pastry with some milk. Bake for 40 minutes until golden brown. Leave to cool for 10 mins before serving. Can be served warm or at room temperature.
