Cherry Tomato and Ricotta Tart

The cherry tomato and ricotta tart is a simple and tasty dish, perfect for a summer lunch, a light dinner, or a buffet. Here is the recipe to make one.

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 250 g of sheep’s milk ricotta (for a more Italian touch)
• 250 g of cherry tomatoes, preferably ripe and flavorful
• 2 eggs
• 50 g of grated Parmesan cheese
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry or shortcrust pastry in a previously buttered tart pan or lined with parchment paper.
3. Prick the bottom of the pastry with a fork to avoid it puffing up during cooking.
4. Cut the cherry tomatoes in half and set aside.
5. In a bowl, mix the ricotta with the eggs until you get a homogeneous mixture.
6. Add the Parmesan, a pinch of salt and pepper, and blend all the ingredients well.
7. Pour the ricotta mixture onto the puff pastry or shortcrust pastry base.
8. Arrange the cherry tomato halves over the ricotta mixture, cut side up.
9. Drizzle with some extra virgin olive oil and adjust the seasoning with salt and pepper.
10. If you like, you can add fresh basil leaves for flavoring.
11. Bake the savory tart for about 25-30 minutes or until the surface is golden brown and the pastry is well cooked.
12. Let the savory tart cool down before serving it.

Trivia

This savory tart can be considered an Italian version of the classic French quiches, but the presence of ricotta and basil gives it a completely Mediterranean freshness. It is a versatile recipe, so you can play with the ingredients by adding, for example, Taggiasca olives or capers for an extra touch of Italian flavor.