Tarts
Free recipe
Roasted Tomato and Basil Tart
Slow-roasted cherry tomatoes intensify in sweetness on a herbed ricotta base, finished with torn fresh basil and a drizzle of good olive oil.
in the kitchen
Ingredients
- 320g shortcrust or puff pastry
- 400g cherry tomatoes, halved
- 250g ricotta
- 2 eggs
- 30g parmesan, grated
- 2 garlic cloves, crushed
- Large handful fresh basil
- 3 tbsp extra-virgin olive oil
Method
- Toss tomatoes with 2 tbsp olive oil, salt, and pepper. Roast at 160C for 40 minutes until collapsed and jammy.
- Mix ricotta, eggs, parmesan, garlic, and salt until smooth. Spread into the blind-baked pastry case.
- Arrange roasted tomatoes over the ricotta filling. Bake at 180C for 20-25 minutes until set.
- Cool for 10 minutes, then scatter torn basil and drizzle with remaining olive oil before serving.