Tomato & Ricotta Tart

This simple tomato tart is an easy tomato tart recipe made with puff pastry, fresh tomatoes, and a light ricotta base. It is the kind of quick midweek dinner you can rely on, using a handful of fridge staples to get something nourishing and full of flavour on the table in 30 minutes. Crisp, golden pastry with soft roasted tomatoes and creamy ricotta, it is just as good served warm as it is at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 x 375g packets Carême All Butter Puff Pastry, defrosted
400–500g mixed cherry tomatoes
2 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
2 tbsp olive oil
Sea salt and freshly cracked pepper
Ricotta base
250g fresh ricotta
zest of 1 lemon
1–2 tsp lemon juice
2 tbsp chopped fresh basil
salt, to taste

Method

Preheat the oven to 200°C fan-forced.
Chop the tomatoes in half and place into a bowl. Add the garlic, thyme, olive oil, salt and pepper. Toss well to coat.
In a separate bowl, combine ricotta with lemon zest, lemon juice, chopped basil and a pinch of salt. Whisk until smooth and creamy.
Unroll the puff pastry, keeping it on the baking paper and lightly score a 3cm border around the edge of the pastry, being careful not to cut all the way through.
Spoon the ricotta mixture inside the border and spread evenly, and scatter the tomato mixture over the ricotta in an even layer.
Brush the pastry edges with beaten egg.
Bake for 25–30 minutes, or until the pastry is golden and beautifully puffed, and the tomatoes are lightly roasted.
Once out of the oven, finish with fresh basil if you like. Serve warm or at room temperature.