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tomato & ricotta tart

October 5, 2010

It was a rainy weekend.

I really, almost desperately, wanted it to be sunny. To be able to sit in speckled light on the grass. To while a Sunday afternoon away on a soccer pitch. To take photos of beautiful people wearing beautiful outfits and eating beautiful food in the park. Soaking up the Vitamin D.

D for daylight. And dresses. And dancing.

Instead, I got to work and dreamed of sunlit days. Long, meandering days where it’s morning until forever and the golden light of 5 o’clock wanders into still, balmy nights. Pretended that the incessant beating of the rain on the porch roof was the crashing of waves and the rushing of wind through high tree-tops. Wished for long weekends to last for months instead of a meagre three days.

There was solace, however, in the form of produce bought not three days prior. A quiet weekend previous had seen me with a spring in my step and a half hour to spare. Fossicking around at the local greengrocer unearthed a mountain of baby roma and yellow grape tomatoes. Some firm, some squishy, all inviting.

The Bean hates tomatoes. “Why would you want to eat a fr-egetable,” she asks “that tastes like someone has popped a balloon of pee into your mouth?”

(She also hates grapefruit and peas. Her tastebuds are still developing.)

So she didn’t eat the tart, in all its puffy, warm, baked ricotta filled goodness.

And she missed out on the pastry with its light, flaky crumb and the distinct taste of butter.

I, however, did not. And paired with some homemade lemon & ginger beer, it made the perfect brunch for one. Except for the serving size. Which really would have satiated a foursome, but really, who’s counting?

Certainly not me. *burp*

tomato & ricotta tart

you will need:

(for the pastry)

100g flour
100g butter
½ tsp salt
80-100ml water

(for the filling)

250g ricotta
2 beaten eggs
salt & pepper
¼ C thickened cream
a pinch of nutmeg
a pink of paprika
a handful of assorted tomatoes
2tbsp balsamic vinegar

how to do it:

1. Pastry first. Grate the butter over the flour. Stir in the salt. Add the water a tablespoon at a time, stirring between each tablespoon. Once you can scrunch the dough and have it sort of hold together, you’re in the clear. Work it ever so slightly (trying not to melt the butter) and pat it into a rectangle. Wrap in cling wrap and pop it in the fridge for an hour to rest.

2. When the dough is done chilling, pop it onto a well floured bench and roll into a rectangle. Fold the edges in to the centre like a book, and then fold in half again so the pastry is now a squarish shape. Roll out and repeat.

3. Now roll the pastry out into a vague circle and line the tart tin. Trim the sides and poke holes in the base with a fork. Back in the freezer for half an hour this time while you make the filling.

4. Halve your tomatoes (or if using large tomatoes, cut into slices). Dress with the balsamic and some salt. Let them marinade while you make the rest of the filling up.

5. Whilst the remaining filling ingredients together (ricotta, cream, eggs, spices) until they’re well combined. I use chopsticks for this task. It’s a habit.

6. When the dough is done chilling, pour the filling in and arrange the tomatoes over the top.

7. Bake in a 200°C fan forced oven for 25 minutes, by which time the middle will have set and the top will be golden. Serve as soon as possible for warm tomato & ricotta goodness.

8. While it’s cooling (if you need it to) invert the tart dish over the top to keep the tart walls up – lest your filling spill out and all over the place!


  • #1
    October 5th, 2010

    Those tomatoes look grand 🙂

  • #2
    October 6th, 2010

    Awesome looking tart! Nice write up too.

    Pity about the Bean’s taste bud. Looked like she missed out on something good.

  • #3
    October 6th, 2010

    Hahahaha I love Bean’s description and I kind of agree with her, raw tomatoes are actually not one of my favs. But cooked like this in a tart? I heart it! The colours in that tart are so lovely

  • #4
    October 6th, 2010

    Good tomato makes a big difference doesn’t it? Your crust is perfection! I love it! 🙂

  • #5
    October 6th, 2010

    Spring in a tart! And I love the method of grating butter instead of rubbing it in with fingers – such a time saver for those without a food-processor like me, and so much less greasy.

  • #6
    October 7th, 2010

    Shez that looks sooo moorish!! yum!! and what a great tip to invert the pan … never done that before! 🙂

  • #7
    October 23rd, 2010

    I just signed up to your blogs rss feed. Will you post more on this subject?

Shez