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Summer tomato, feta and ham tart

  • 15 minutes
  • 35 minutes
  • 6
Summer tomato, feta and ham tart


  • 400 gram block short savoury pastry, defrosted
  • ½ cup ricotta or cottage cheese
  • 1-2 ham steaks, diced
  • 100 grams feta cheese, diced
  • 12 semi-dried tomato halves in oil, drained
  • 1 cup grated mozzarella cheese
  • 1 tablespoon chopped thyme


  1. Preheat the oven to 200ºC. Great a 21cm round enamel pie dish or similar.
  2. On a lightly floured board, roll the pastry to a 30cm circle. Place in the prepared pie dish allowing the excess to hang over the sides.
  3. Spread the ricotta over the pastry base. Scatter over the remaining ingredients. Fold the overhanging pastry roughly over the pie. Brush with milk or beaten egg to glaze.
  4. Bake in the preheated oven for 30-35 minutes until golden. Drizzle with olive oil, scatter over fresh herbs, olives and capers.

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