Heirloom Tomato & Ricotta Tart

Mother’s Day is just around the corner and this is the perfect easy tart to impress mum. Try this colourful and delicious Tomato & Ricotta Tart recipe from Tara Maini https://www.instagram.com/choperella/

It’s colourful and delicious! Just listen to the crunch! The perfect tart to celebrate with quality ingredients.

Ingredients:

4-5 small heirloom tomatoes (such as Kumato, pineapple, chocolate, oxheart)

200g ricotta

2 eggs

2 cloves garlic, minced

60g grated pecorino romano

1 sheet spelt wholemeal butter puff pastry (Regular puff pastry works too)

2 tbsp extra virgin olive oil

½ lemon juice and zest

15g fresh basil

125g Wild rocket

Salt and pepper

Flakey sea salt for garnish

Method:

Preheat oven to 200°F. Line a baking tray with parchment paper, and set it aside.
Line another large baking sheet with paper towels. Slice the tomatoes crosswise ¼-inch thick. Set the sliced tomatoes on the paper towel in a single layer.
Season the tomatoes evenly with salt and pepper on both sides, cover with another paper towel, and sit for 15 minutes, allowing the salt to draw moisture out of the tomatoes.
Mix the ricotta,1 egg, minced garlic, pecorino romano, ¼ teaspoon salt and pepper.
Roll out the thawed pastry on the parchment-lined tray. Cut the pastry into a rough 35cm disc. Using a fork, prick the center of the pastry with minor marks to keep the pastry from puffing up in the centre during baking,
Spread the ricotta mixture over the centre of the pastry, leaving a 3cm border.
Lay the tomato slices over the ricotta overlapping slightly, so that the tomatoes cover the ricotta.
Fold the pastry edge over the filling, pleating as you go, don’t worry if it’s not perfect, this is a rustic tart!
Whisk the remaining 1 egg with 1 tsp water in a small bowl. Brush the pastry border with the egg wash.
Bake for 30-35 mins or until puffed golden brown on the edges.
While the tart is baking make the side salad. Whisk together, extra virgin olive oil, lemon juice, zest, and a pinch of salt and pepper.
Tear ¾ of the basil leaves into a bowl along with the wild rocket. Drizzle over the dressing and toss to combine.
Garnish the ricotta tart with the remaining basil leaves. Season with flakey sea salt and freshly cracked pepper, as desired. Serve with the salad, enjoy!