⭐️ Autumn Tomato & Ricotta Tart ⭐️
Golden puff pastry, creamy lemon ricotta and sweet roasted tomatoes
⏱ 10 min prep, 30 min cook
🍴 Serves 4–6
Stuff that’s in it
1 sheet ready-rolled puff pastry (about 320g)
250g ricotta cheese
1 lemon (zest only)
1 garlic clove, finely grated or minced
2 tbsp olive oil (plus extra for brushing)
300–350g mixed cherry tomatoes, halved
A few sprigs fresh thyme (or ½ tsp dried)
Salt & black pepper
What you do
1. Heat the oven to 200C (fan 180C). Line a tray with baking paper and roll out your pastry. Lightly score a 2cm border around the edge (don’t cut through – this makes the crust puff).
2. In a bowl, mix ricotta with lemon zest, garlic, 1 tbsp olive oil, a pinch of salt and pepper. Spread evenly over the pastry, keeping inside your border.
3. Toss the tomatoes with 1 tbsp olive oil, thyme leaves, and a little more seasoning. Scatter them over the ricotta.
4. Brush the pastry edges with a touch of olive oil. Bake for 25–30 minutes until the pastry is golden and puffed, and the tomatoes have softened and blistered.
5. Slice into squares and serve warm or at room temp – perfect with a green salad.
Per portion (if 6):
Carbs 24g • Fat 12g • Sat fat 5g • Fibre 2g • Protein 7g • Calories ~235
Can be eaten hot or cold.
Freezer-friendly: No (pastry goes soggy).
Vegetarian: Yes.
Gluten free: Use gluten-free puff pastry.
Batch cook: Best enjoyed fresh, but can be reheated in the oven.
tomato and ricotta tart. This is perfect for tomato season and it’s so simple and easy to make. And once you’ve got all your ingredients, you just simply add it onto your pastry. Make sure you get it inside the borders cuz that’s what helps it to puff up. And check out this delicious extra virgin olive oil by Oil Well. It’s so light and delicious.
1 Comment
Looks wonderful, keep making these amazing videos