Heirloom Tomato Ricotta Tart
(Serves 6)
INGREDIENTS
- 2 sheets good-quality ready-rolled short crust pastry
- 500g fresh ricotta (see note)
- ½ cup finely grated parmesan or pecorino cheese
- 1-2 tbsp lemon juice (see note)
- 1 tsp lemon zest
- Sea salt flakes and freshly ground black pepper
- 500g small heirloom tomatoes, halved (quarter any larger tomatoes lengthways)
- 1 tbsp extra virgin olive oil
- 2 tbsp toasted pine nuts
- Oregano leaves, basil leaves and microgreens, to serve
Note; use fresh ricotta from the deli for this recipe. Fresh ricotta varies in firmness, some brands are more moist than others so add just enough lemon juice for a smooth consistency.
Shop ingredients from Woolworths and Coles and check out our range of fresh food retailers.
Method
- Preheat oven to 200°C. Lightly grease a fluted 3cm deep (23cm base) loose-bottomed tart tin. Line the base and sides with pastry. Trim excess. Line the pastry with a crumpled sheet of baking paper. Half fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake for a further 10 minutes or until golden. Set aside to cool completely.
- In a bowl, combine the ricotta, parmesan or pecorino, lemon juice and zest. Season with salt and pepper. Beat until smooth and well combined. Set aside.
- Place the tomatoes into a bowl. Drizzle with oil and season with salt and pepper. Set aside for 5 minutes.
- Spoon the ricotta mixture into the pastry case and smooth the top. Top with tomatoes. Sprinkle with pine nuts. Scatter with oregano and basil leaves and microgreens.
- Slice and serve!