Summer Ricotta Tart
This easy tart is made with creamy ricotta, rucola, parmesan and basil, then topped with juicy tomatoes. Perfect for a light lunch or add a salad on the side for a delicious and filling meal!
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Ingredients
- 750g/1.6lbs Ricotta, drained
- 30g/1.05oz Rucola, roughly chopped by hand
- 3 Tbsp Chopped Fresh Basil
- 50g/1.8oz Grated Parmesan Cheese
- 2 Eggs
- Salt & Pepper
- Cherry Tomatoes, halved
- Chopped Fresh Basil for garnish
- 300g/10oz Plain Flour
- 125g/4.5oz Butter
- Cold water to bind the dough
Filling:
Topping:
Shortcrust Pastry:
Method
- Prepare the pastry. Wrap in clingfilm and refrigerate for 30 minutes.
- Roll out the dough to fit a 27cm springform tart pan or pie dish. Generously butter grease your dish and cover the base and sides with pastry. Trim the top edges and prick holes into the base and sides of the pastry. Refrigerate for 45 minutes before baking.
- Remove from fridge. Cover the pastry with baking paper and fill with rice or beans.
- Bake in preheated oven 200C/400F for 15 minutes. Remove the baking paper and bake for a further 15 minutes. Remove from oven and leave to cool before adding the filling.
- In a medium bowl, mix together the ricotta, rucola, basil, parmesan cheese, eggs and season with salt and pepper.
- Spoon filling over cooled pastry crust and smooth the surface.
- Top with cherry tomatoes (push into ricotta) and season with freshly ground pepper. Bake in oven 180C/350F for approximately 45 minutes to 1 hour, until filling is set.
- Enjoy!
Shortcrust Pastry -
Filling: