A rustic pastry case filled with tomato and ricotta is the perfect weekend treat for the family. Serve with a fresh salad or your favourite side dish for a filling meal
For the pastry
- 150g (5oz) plain flour
- 75g (21⁄2oz) unsalted butter, cut into slivers
- Pinch of salt
- 3 tbps double cream
For the filling
- 125g (4oz) ricotta cheese
- 1 tbsp double cream
- 1 medium egg, beaten
- 1 small clove garlic, peeled and crushed
- 1 tsp fresh thyme leaves, plus a few sprigs
- Salt and ground black pepper
- 250g (8oz) small vine-ripened tomatoes, halved
- 1 small slice of bread, crusts removed, roughly crumbed
- 30g (1oz) fresh grated Parmesan cheese
Large baking sheet, lined with baking parchment
- To make the pastry: Put the flour, butter and salt in a food processor. Pulse a few times until the mixture resembles crumbs. Add the cream and whizz slowly to combine. Knead into a ball and flatten, then wrap in cling film. Chill pastry for an hour.
- Set the oven to 200°C/400°F/Gas Mark 6.
- Mix the ricotta, cream, all but 1 teaspoon of the beaten egg, the garlic and thyme leaves. Season.
- To make the filling: Roll the pastry out on a lightly floured surface to a 28cm (11in) round. Transfer to the baking sheet. Spread the ricotta mixture over, leaving a border, about 4cm (1 1⁄2in). Put the tomato halves in 2 layers on top. Sprinkle with breadcrumbs, cheese and thyme sprigs.
- Use the paper to help bring up the pastry edges to create a rim for the tart, making pleats in it to enclose the filling. Brush rim with beaten egg. Bake for 35 minutes. Serve warm.
Top Tip for making Tomato and ricotta tart
Got lots of leftover tomatoes? Take a look at our 20 ways with tomatoes for more ideas
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