Tomato & Ricotta Tart

Tomato & Ricotta Tart

A delicious sweet pastry cases with a creamy ricotta filling, vibrant sunshine and red cherry tomatoes, finished with a sprig of basil and a drizzle of olive oil.



  • 150g cold butter
  • 30g ground almonds
  • 95g icing sugar
  • 60g eggs
  • 250g plain flour
  • 1/2 tsp vanilla paste

Fillings & Toppings:

  • 6 sunrise tomatoes
  • 6 red cherry tomatoes
  • 200g ricotta cheese
  • 1tsp honey
  • 1/2 tsp of black pepper
  • basil leaves to garnish
  • Drizzle of olive oil

Makes 4



  1. Mix the ground almond, icing sugar and the vanilla bean paste.
  2. Grate in the butter, whilst mixing in a stand mixer with the paddle attachment.
  3. Then combine in the egg and continue to whisk until all combined.
  4. Add in the flour and whisk for another 10 seconds on a slow speed until it starts to form together.
  5. When it starts to clump together, pat together with your hands into a ball, clingfilm tightly and refrigerate for 1 hour.
  6. Then allow to warm slightly at room for 30 mins.
  7. Roll out to the thickness of a pound coin and cut out using the perforated cutter.
  8. Reroll the remaining pastry, and slice 2mm lines of pastry and press in to the mould.
  9. Freeze for 30 minutes before placing in an oven at 160°C for 15 minutes or until the edges are golden.


  1. In a bowl, mix the ricotta, black pepper and honey.
  2. Place into a pipping bag and pipe in to the bottom of the tart cases.
  3. Slice the tomatoes and layer them on top of the ricotta cheese.
  4. Garnish with a sprig of basil and a drizzle of olive oil.
  5. Serve & enjoy!

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