Mixed tomatoes and ricotta tart with pesto

A scrumptious starter that is both quick and easy.
recipe, tomatoes, tart, savoury, pesto,light meals
Image by:
Recipe from: 13 November 2015
Preparation time: 15 min
Cooking time: 25 min


  • 30
  • 1
    olive oil
  • 1
    brown sugar
  • 2
    apple cider vinegar
  • 350
    exotic tomatoes, halved
  • sea salt and black pepper
  • 400
  • 250
    cream cheese, softened
  • 400
    ready-rolled puff pastry defrosted
  • 1
    egg, beaten
  • 100
    basil pesto
  • fresh basil leaves and shaved Parmesan for garnish
Servings: Change Serving



Preheat the oven to 210ºC.

Place the butter, olive oil, brown sugar and vinegar in a small frying pan over low heat; stir to dissolve the sugar. Increase the heat and allow mixture to bubble and cook for 2 min. Place the tomatoes in a bowl and pour over the mixture, stir to coat, and season well. In a bowl, mix together the ricotta and cream cheese.

Cut the pastry into 4 or cut out into 4 rounds, top each piece with ricotta mixture, leaving a small border around the edge of the pastry. Now top with some tomato mixture and brush the edges of the pastry with egg wash. Place on a lined baking tray and bake for 20–25 min, or until the pastry is puffed up and golden.

To serve:

Serve immediately, drizzled with pesto and garnished with basil leaves and Parmesan shavings.

Words and image:Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: tart  |  recipe  |  savoury  |  pesto  |  tomatoes  |  light meals


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.