Tomato and Ricotta Tarts

Meatless Monday is back! And hopefully for good, though with my schedule I can’t promise anything.

I’ve never been one of those people who likes savoury tarts, however considering this is my second post in the last 2 months, let’s just say I’m rethinking that one.

The recipe I’ve used is one by Donal Skehan. Rather than using storebought pastry, however, I’ve used the same one as my last tart post.

I’ve also used the same ricotta I made in this post.

If you can’t find cherry tomatoes, just use some deseeded regular ones and cut into large cubes.

For the tart:

  • Cherry tomatoes
  • Basil
  • Olive oil
  • Ricotta
  • Garlic
  • Pastry dough

This recipe is honestly super simple and has like 5 steps.

Halve the tomatoes and place in a bowl with olive oil, salt, pepper, chopped basil and garlic. Leave to rest.

Tomato and Ricotta Tart (2)Tomato and Ricotta Tart (3)

In the meantime, roll out the pastry on a floured surface, and cut into squares. Using a sharp knife, gently carve out a smaller square, about a centimetre and a half away from the edges. You don’t want to go all the way through, just make a slight indent in the dough. Using a fork, poke holes in the inner square.

Tomato and Ricotta Tart (4)

You could also try using a mini tart tray, and line that with the pastry. Again remember to poke holes in the bottom.

Place the pastry on a baking tray. Using a teaspoon, gently spread spoonfuls of ricotta onto the pastry. Top with the tomatoes. Try limiting how much oil you allow onto the pastry.

Tomato and Ricotta Tart (5)Tomato and Ricotta Tart (6)

Bake the tarts for about 20 minutes at about 180C.

Once out of the oven, I topped the tarts with a salad I made using some sweet pea microgreens. Its the perfect way to cut the richness of the tart. You don’t have to use microgreens, any greens will do the job.

Tomato and Ricotta Tart (10)Tomato and Ricotta Tart (9)Tomato and Ricotta Tart (12)Tomato and Ricotta Tart (11)Tomato and Ricotta Tart (1)

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