Tomato and Basil Tart
Why this recipe works
- Crisp pastry base: Blind-baking the shortcrust before adding the filling helps keep the base dry, golden, and structured.
- Soft ricotta filling: Ricotta, egg, and parmesan bake into a gently set layer that contrasts well with the crisp pastry and roasted tomatoes.
- Balanced tang: Dijon mustard adds a savoury sharpness that cuts through the richness of the cheese and lifts the sweetness of the tomatoes.
Get the most out of this recipe
Ingredient notes
- Choose firm tomatoes: Use tomatoes that are ripe but still firm, so they roast without releasing too much liquid into the filling.
- Drain juicy slices: If the tomatoes are very juicy, rest the slices briefly on kitchen paper before arranging them on the tart.
- Finish with fresh basil: Add the basil after baking rather than before, so it keeps its colour and fresh aroma.
Timing notes
- Let it settle before slicing: A short rest after baking helps the ricotta filling firm slightly, giving cleaner slices.
- Serve warm or at room temperature: The tart is flexible enough for lunch, picnics, or a light supper, as the filling holds well once cooled.
Common mistakes
- Skipping the blind bake: Adding the ricotta filling to raw pastry can leave the base pale and soft rather than crisp.
- Baking until completely firm: The filling should be just set with a slight wobble in the centre; it will continue to settle as it rests.
Make-ahead tips
- Bake ahead for later: The tart can be baked, cooled, covered, and refrigerated, then served at room temperature or reheated.
- Reheat gently: Warm slices in a 180°C (355°F) oven until piping hot to refresh the pastry better than microwaving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Roll the shortcrust pastry and line a 23 cm tart tin, pressing it neatly into the corners. Prick the base all over with a fork, then chill in the fridge for 10 minutes.
- Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 5 minutes more, until the base looks dry and lightly golden.
- Meanwhile, slice the tomatoes and set them on a plate. In a bowl, whisk the ricotta with the eggs, parmesan and black pepper until smooth.
- Brush the warm tart base with the dijon mustard, then spoon in the ricotta mixture and level the top. Arrange the tomatoes over the filling, overlapping slightly. Drizzle with the olive oil.
- Bake for 20 minutes, or until the filling is just set with a slight wobble in the centre and the tomatoes are lightly roasted. Leave to stand for 5 minutes, then scatter over the fresh basil before slicing.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If your tomatoes are very juicy, lay the slices on kitchen paper for 5 minutes before topping the tart to help keep the pastry crisp.
- For the cleanest slices, let the tart cool for 15 minutes so the ricotta filling firms up slightly.
- Eggs are lightly set in this tart; if serving pregnant people, young children, or anyone with a weakened immune system, use eggs stamped with the British Lion mark.
Substitutions
- Replace parmesan with grana-padano-cheese for a slightly milder, creamier finish.
- Replace dijon-mustard with whole-grain mustard for a gentler heat and a little texture.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat slices in a 180°C (355°F) oven for 8 to 10 minutes until piping hot, or serve at room temperature.
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Recipe overview
- Servings: 4 servings
- Yield: tart (23 cm)
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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