Tomato tart with ricotta & fresh herbs
This summery tomato tart with ricotta & fresh herbs impresses with its crispy shortcrust pastry, creamy ricotta filling and aromatic tomatoes. The delicate herbal notes and fresh acidity of the tomatoes harmonize perfectly with a rosé from Provence or a Vermentino.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main course, Vegetarian
Cuisine French, Mediterranean
Servings 2 People
Calories 580 kcal
1 Cutting board & knife
1 Quiche dish (Ø 24 cm)
1 Dough roller
1 Bowl for the dough
1 Whisk or hand mixer
For the dough:
- 150 g Flour
- 75 g Cold butter diced
- 1 Pinch of salt
- 1 Egg yolk
- 2 Tbsp cold water
For the filling:
- 200 g Ricotta
- 2 Eggs
- 50 ml Cream
- 1 teaspoon lemon zest
- Salt & pepper to taste
For the coating:
- 200 g Cherry tomatoes halved
- 1 teaspoon olive oil
- 1 tsp honey
- 1 teaspoon fresh thyme chopped
- 1 Handful of fresh basil
Prepare the dough:
Knead the flour, butter and salt in a bowl, add the egg yolk and water and quickly form into a dough.
Wrap the dough in cling film and chill for 30 minutes.
Prepare the filling:
Mix the ricotta with the eggs, cream and lemon zest in a bowl until smooth.
Season to taste with salt and pepper.
Assemble & bake the tart:
Roll out the dough on a floured surface and place in the quiche tin.
Prick the base with a fork and pre-bake for 10 minutes at 180 °C.
Spread the ricotta filling over the pastry and top with halved cherry tomatoes.
Drizzle with olive oil and sprinkle with fresh thyme.
Bake the tart at 180 °C (top/bottom heat) for 30 minutes until golden brown.
Recommended side dishes
Fresh leaf salad with lemon dressing
Toasted baguette with garlic butter
A glass of chilled rosé from Provence
Calories: 580kcalCarbohydrates: 45gProtein: 18gFat: 32g
Keyword Provence, Ricotta, Rosé wine, Tomato tart, Wine & Food Pairing