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Tomato and ricotta tart

You'll need

375 gm shortcrust pastry (see note) 200 gm firm ricotta 20 gm finely grated parmesan ¼ cup coarsely chopped mixed herbs such as basil, flat-leaf parsley, mint and chervil, plus extra leaves to serve Finely grated rind of 1 lemon, juice of ½ 1 egg, lightly beaten 1 large ripe oxheart tomato, cut into wedges 200 gm mixed cherry tomatoes, halved or quartered, depending on size 60 ml (¼ cup) extra-virgin olive oil 1 tbsp red wine vinegar


  • 01
  • Preheat oven to 200C. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming edges to fit. Combine ricotta, parmesan, herbs, lemon rind and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won’t need it all), then bake, turning occasionally, until golden brown (15-20 minutes).
  • 02
  • Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice in a bowl and season to taste. Pile on top of tart, scatter with extra herbs and serve warm.

Note We prefer Carême shortcrust pastry, which comes in 375gm sheets, but any good shortcrust pastry would work here.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2016

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