Make juicy British tomatoes your star ingredient with this delicious tomato and ricotta tart. A crisp puff pastry base topped with a creamy ricotta and herb filling and cherry tomatoes that roast to perfection in the oven. Light and delicious, this tart is ideal for enjoying for lunch, a picnic or as part of a summery spread. Easy to prepare, it’s sure to be a crowd pleaser.

Ready in: 45 minutes

Serves: 4 – 6

Ingredients

1 sheet ready-rolled puff pastry
250g ricotta cheese
1 – 2 tbsp crème fraiche (optional, for extra creaminess)
1 garlic clove, finely chopped
½ tsp dried oregano or thyme (or a few fresh leaves chopped)
1 tsp lemon zest
300g cherry tomatoes, halved (mixed colours look best)
1 tbsp olive oil
1 egg, beaten
Fresh basil leaves, to garnish
Salt and pepper, to season

Method

1. Preheat the oven to 200C. Line a baking tray with paper, big enough to fit the roll of puff pastry on.

2. Unroll the puff pastry and place it on the prepared baking tray. Use a sharp knife to lightly score a border about 2cm in from the edge, being careful not to cut all the way through. Prick the centre of the pastry with a fork to prevent it from puffing up too much.

3. Next, make the filling. Tip the ricotta, crème fraiche (if using), garlic, lemon zest, herbs and a pinch of salt and pepper into a large bowl and mix well until smooth.

4. Spread the ricotta mixture evenly over the pastry base, leaving the scored edge free. Scatter the tomatoes on top, cut side up. Drizzle with olive oil and season with a little salt and pepper if you wish.

5. Brush the outer border of pastry with the beaten egg.

6. Bake in the oven for 25-30 minutes or until the pastry is puffed and golden. The tomatoes should be soft.

7. Allow to cool for a few minutes before cutting and serving.

 

Ingredient of the Week: British Cherry Tomatoes 

British tomatoes are now in season, bursting with flavour and at their very best. Naturally sweet and juicy, the tomatoes sold in our Greengrocers are grown just down the road in Evesham. Whether sliced into salads, roasted in tarts, or enjoyed on their own, now is the perfect time to make the most of this homegrown summer favourite.