Tomato and Ricotta Tart recipe

Tomatoes are a most versatile fruit – though they have only been in Europe for some 500 years, hundreds of Italian recipes use them. Here are just four ways of using them as a base for a tasty meal…

Tomato and Ricotta Tart

Tomato and ricotta tart – Sfogliatina al pomodoro e ricotta

Makes 1  – 28cm tart – Preparation 20 minutes – Cooking 25 minutes

  • 1 pack of frozen puff pastry
  • 10 ripe tomatoes
  • 300g ricotta
  • salt and freshly ground pepper
  • olive oil, cold pressed
  • 1 tbsp grated lemon rind (unwaxed)
  • 3 tbsp freshly grated Parmesan cheese or Grana Padano
  • 1 bunch rocket (optional)
  • Thaw the puff pastry and roll out to a circle on a work surface dusted with flour. Line the tart tin with baking parchment and lay the pastry on the parchment. Prick the pastry several times with a fork.
  • Preheat the oven to 200°C/Gas Mark 6.
  • Wash and slice the tomatoes. Mix the ricotta with 2-3 tbsp oil, salt, pepper, Parmesan or Grana Padano cheese and lemon rind.
  • Spread the ricotta on the pastry and cover with the sliced tomatoes. Season with salt and pepper. Bake in a hot oven for 20-25 minutes, until golden brown.
  • Wash the rocket and spin dry. Cut the tomato and ricotta tart into portions and serve lukewarm topped with rocket, if you wish.