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Ricotta and tomato tart

Recipe from: 2/1/2003 12:00:00 AM
Ricotta and tomato tart

Ingredients 13
Servings 8
Time 25


  • 15
    olive oil
  • 1
    clove garlic, crushed
  • 8
    Italian plum tomatoes, cored, seeded and sliced
  • 400
    puff pastry
  • 600
    ricotta cheese
  • 2
    eggs, lightly beaten
  • 60
    Parmesan cheese, finely grated
  • 65
  • pinch of nutmeg
  • 250
    rocket leaves
  • 1
    egg yolk, lightly beaten
  • 60
    pine nuts, roasted
  • parsley, chopped


Combine the olive oil and garlic in a small bowl and set aside.
Place the tomatoes in a colander, sprinkle with salt and drain.
Place the pastry on a floured surface and roll into a circle about 35 cm in diameter and 3 mm thick.
Place the dough on a lightly floured baking tray and brush with half the garlic mixture.
Place the ricotta, eggs, Parmesan, cream and nutmeg in a bowl.
Season to taste with salt and freshly ground black pepper and mix well.
Add the rocket and stir to combine.
Spread the ricotta mixture onto the pastry, leaving a 5 cm border around the edge.
Using your hand, lift and push up the edge of the pastry over and onto the filling.
Arrange the tomato slices on top of the filling and brush with the remaining garlic mixture.
Brush the pastry with the lightly beaten egg yolk.
Bake the tart in a preheated 200 °C oven for about 35 minutes or until golden.
Serve sprinkled with pine nuts, chopped parsley, freshly ground black pepper and rocket leaves.

Read more on: bake

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