Fast Recipes

Tomato and ricotta tart

Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.
Tomato and ricotta tart

Tomato and ricotta tart

William Meppem
4 - 6




1.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).
2.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.


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