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Tomato & Ricotta Tart

Tomato & Ricotta Tart

By: Naomi Sherman

A quick and easy vegetarian lunch or light dinner, this tart is the perfect way to make the taste of summer stretch just that bit further.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 250g filo pastry, defrosted
  • 60g butter, melted
  • 300g ricotta
  • 2 eggs
  • ¼ cup finely grated parmesan
  • 2 tsp finely chopped fresh basil, plus extra for garnish
  • 1 clove roasted garlic, mashed (optional)
  • Salt & pepper
  • 500g cherry tomatoes or sliced baby tomatoes
  • 500g cherry tomatoes or sliced baby tomatoes

Method


  • Preheat your oven to 200°C. Grease and line a baking tray.
  • Working 2 sheets at a time, layer your filo pastry with melted butter on the tray until you have a base.
  • Scrunch up the edges to form a rim and brush with leftover butter.
  • Combine the ricotta, eggs, parmesan, basil and roasted garlic together in a bowl and beat until combined.
  • Season to taste.
  • Pour into the pastry base.
  • Arrange tomatoes and onion rings over the top of the ricotta filling.
  • Bake for 30 mins until pastry is golden and filling has softly set.
  • Serve warm or cold.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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