Heirloom tomato and ricotta tart
Looks like hours in the kitchen when it isn't.
Watch the videoWhen the tomatoes are this good, stay out of their way.
Flaky puff pastry. Creamy ricotta. Juicy heirloom tomatoes. Fresh basil. That's the whole story.
It's the tart I make when friends are coming over, when the tomatoes at the market are too beautiful to pass up, or when I want dinner to feel a little bit special without trying very hard.
The recipe
Serves 4 · Metric, with cups in brackets- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- 250g ricotta
- 2 large heirloom tomatoes, sliced
- Sea salt
- A big handful of fresh basil
Slice the tomatoes, sprinkle with salt and leave them to rest while you prep the pastry. This draws out the excess water, so no soggy tart.
Unroll the pastry and score a border around the edge with a knife. Brush the border with beaten egg so it turns beautifully golden, and prick the centre all over with a fork so it stays flat.
Spread the ricotta over the centre, leaving the border bare.
Pat the tomatoes dry with kitchen paper and arrange them over the ricotta.
Bake following your pastry packet, until puffed, golden and crisp.
Finish with plenty of torn basil. Serve warm and pretend you're on holiday somewhere sunny. Best eaten the day it's made.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Ricotta and egg bring some protein and fat. Serve a slice with a big green salad dressed in olive oil and scattered with toasted seeds for more fibre, and add grilled chicken, a piece of fish or a few slices of steak for more protein.
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