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Roasted tomato and basil tart
Roasted tomato and basil tart
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Versatile tart, enjoy warm or cold, ideal for picnics, lunches, or brunch.
Ingredients:
  • 400g tomato medley mix
  • 1 tsp fresh thyme leaves
  • 18.20 gm olive oil
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 400g fresh ricotta
  • 2 eggs
  • 125.00 ml fresh basil leaves
  • 62.50 ml finely grated parmesan
  • 40.00 ml caramelised onion relish
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and line a large baking tray with baking paper.
  • Prepare the tomatoes by quartering large ones, halving medium ones, and keeping small ones whole. Arrange them cut-side up on the tray. Sprinkle thyme over the tomatoes, drizzle with oil, and season with salt and pepper. Roast in the oven for 12 to 15 minutes until softened and caramelized. Allow them to cool before using.
  • Press the pastry into the base and sides of a 2.5cm-deep, 11.5cm x 34cm loose-based fluted tart pan. Chill in the refrigerator for 15 minutes. Place the tart pan on a baking tray, line the pastry with baking paper, and fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights or rice, then bake for another 10 minutes or until lightly golden. Allow to cool for 10 minutes before proceeding.
  • Lower the oven temperature to 180°C/160°C fan-forced. Combine ricotta, eggs, basil, and parmesan in a food processor until smooth. Mix in onion and season with salt and pepper, pulsing until just combined. Spread mixture into the pastry case. Top with tomatoes and bake for 45 to 50 minutes, covering with foil halfway through, until the ricotta mixture is just set. Let it sit for 10 minutes before removing from pan. Enjoy warm or cold.

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