This is a light summery tomato tart with a buttery shortcrust pastry base which is all very moreish. If you don’t feel like making the base yourself, you can grab a good quality store-bought version instead. That cuts down your cooking time considerably to 30-35 minutes, leaving you more time to do the dishes…or enjoy a nice glass of wine.
Olympus Ricotta and Cherry Tomato Tart
- 2 cups plain flour
- 1/2 tsp salt
- 125 grams butter, cubed
- chilled water
- 300 grams Olympus fresh ricotta
- 1/2 small punnet assorted cherry tomatoes
- 2 eggs
- 1 clove garlic, crushed
- 1 small brown onion, diced
- 1 handful fresh basil leaves
- 1 handful fresh parsely leaves
- 1/2 cup grated Parmesan cheese
- Preheat oven to 180 degrees Celsius
- Grease a round shallow baking flan and set aside
- Sift flour and salt together. Add butter and cut into flour with a knife or flour cutter until the mixture resembles fine breadcrumbs.
- Add enough cold water to bring the mixture together into a stiff dough
- Knead the dough lightly before forming into a tight ball. Wrap dough in glad wrap and place in the fridge to cool for 10-15 minutes
- Dust board lightly with flour and roll pastry dough out into a round shape enough to cover your dish
- Line baking dish and trim edges
- Blind bake the case in the oven for about 10 minutes or until lightly golden. You can use some pie weights to ensure an even base.
- Set aside to cool.
- Heat oil in a frying pan on a medium heat. Fry onion and garlic until soft. Set aside to cool.
- Whisk eggs in a large bowl.
- Chop basil and parsley and add to bowl, along with ricotta and ¼ cup grated parmesan. Combine with a spoon.
- To assemble, first place onion mixture in your cooled pie base. Next add ricotta mixture.
- Finish with remaining parmesan cheese. Slice tomatoes, and place on top, nesting into the ricotta mixture. Drizzle with good quality olive oil.
- Turn oven up to 200 degrees. Bake tart for about 30-35 minutes until golden and set.