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Tomato and ricotta tart recipe
Tomato and ricotta tart recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Simplify weeknights with easy frozen pastry for a quick no-bake dessert.
Ingredients:
  • 40g parmesan
  • 65g pesto
  • 3 sheets puff pastry, just thawed
  • 1 Free Range Egg yolk, lightly whisked
  • 20.60 gm milk
  • 250g ricotta
  • 100g Danish-style fetta, crumbled
  • 500g mixed tomatoes, thickly sliced
Instructions:
  • Preheat your oven to 220°C. Line a baking tray with parchment paper. Cut 1 pastry sheet in half crosswise. Layer 1 whole pastry sheet with 1 half to form a rectangle. Repeat with the other pieces of pastry. Transfer the pastry rectangles onto the prepared tray.
  • In a small bowl, combine the egg yolk and milk until smooth. Brush the mixture evenly over the pastry on the tray. Place the remaining pastry rectangle on top and brush with the remaining egg mixture. Season with your favorite spices. Use a small sharp knife to lightly score a 1cm border around the edge of the pastry without cutting all the way through.
  • Bake until pastry is beautifully golden and puffed, about 20 minutes. Allow to cool slightly before serving.
  • Mix together the ricotta, feta, and parmesan in a bowl, and season with your favorite spices. Swirl in half of the pesto gently. Spread this mixture over the pastry, ensuring it reaches the edges. Layer the tomatoes on top of the tart and finish by adding dollops of the remaining pesto on the tomatoes. Season one last time before baking. Enjoy your delicious tart!

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