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Tomato And Ricotta Tart

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Tomato And Ricotta Tart

The sweetness of the fresh and sundried tomatoes with ricotta and herbs is divine.


  • 2 sheets pre-rolled puff pastry
  • egg for glazing
  • 200 gms ricotta cheese
  • 2 eggs, beaten
  • ¼ cup cream
  • ½ cup Parmesan, freshly grated
  • 1 tbsp freshly chopped thyme
  • 2 tbsp freshly sliced chives
  • 1 tbsp freshly chopped Italian parsley
  • 8 halves sundried tomatoes, drained and chopped
  • salt and pepper
  • 2-3 tomatoes, sliced
  • 1 tbsp Parmesan, freshly grated


  1. Cut a pastry sheet into 8 equal sized strips. Place the second pastry sheet on a greased baking tray, brush the edges of the pastry with beaten egg. Lay the strips in layers around the edge of the pastry to form the tart. Press firmly and decorate the strip edge with a criss cross pattern using a sharp knife.
  2. Line pastry with paper and fill with baking blind material. Bake blind at 210ºC for 15 minutes. Remove the baking blind material. If the pastry is still a little moist, return to the oven for a further 2-3 minutes or until cooked.
  3. In a bowl, combine ricotta, eggs, cream, parmesan, herbs and sundried tomatoes. Season with salt and pepper.
  4. Pour the ricotta mixture into cooked pastry tart, cover with a layer of sliced tomatoes, sprinkle with a little extra parmesan.
  5. Cook the tart at 180ºC for about 30-35 minutes or until the filling is set. Serve warm or at room temperature with salad leaves.

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