Tomato, ricotta and thyme tart
A refreshing tomato and ricotta tart, perfect for a summer barbecue or light evening meal.
Ingredients
For the pastry
- 250g/9oz plain flour
- 170g/6oz very cold butter, cut into small cubes
- 1 free-range egg
- 1 tbsp balsamic vinegar
- 1 tsp sea salt
- 2 tbsp ice cold water
For the filling
- 300g/10½oz red and yellow cherry tomatoes, sliced in half
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- few fresh thyme sprigs, leaves picked
- small handful oregano, roughly chopped
- 250g/9oz ricotta
- 2 tbsp chopped fresh basil
- 100g/3½oz toasted pine nuts
- salt and freshly ground black pepper
To serve
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, grated
- handful baby salad leaves
- 1 tbsp chopped chives
- 1 tbsp chopped basil
- 1 tbsp fresh chervil, leaves only
- edible flowers, cornflowers and chive flowers
Method
To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps.
In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt.
Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together.
Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.
Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes.
Preheat the oven to 190C/170C Fan/Gas 5.
To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop.
Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness.
Gently transfer the pastry to a baking tray and prick with a fork.
Mix the ricotta and basil together in a bowl and season with salt and pepper.
Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around.
Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust.
 There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown.
Remove from the oven and leave to cool for 5 minutes.
In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing.
Serve the tart with the summer salad on the side.
Recipe Tips
You could also use a 22cm tart tin with a removable base for this recipe.
