Tag Archives: Pastry

“Cheery Tomato Tart”

27 Nov

Italian Tomato and Zucchini Tart

I love the sweetness of the tiny cherry tomatoes with the freshness of the ricotta and lemon zest. Thyme goes really well with this, thanks to its lemony, slightly peppery taste. Add some zucchini (courgette) for an extra health boost and you’ve got a delicious tart that will cheer anyone up on a rainy day… hence then name: ‘Cheery Tomato Tart’ 😉

Ingredients:
300g (10 oz) puff pastry | bladerdeeg
2 eggs and 1 yolk, beaten | eieren & eigeel, geklopt
200g ricotta
Zest of 1 lemon | rasp van 1 limoen
A small bunch of thyme | tijm
350g cherry tomatoes, halved | cherrytomaten, gehalveerd
1 zucchini (courgette), sliced thinly with a peeler (half a courgette will probably do)
Extra virgin olive oil
Pinch of salt & pepper

Method:
Preheat oven to 180°C (356°F). Roll out the pastry to form a rectangle that’s about 35x20cm (14×8 inch). Score a border about 2cm (¾in) from the edge of the pastry and prick the middle a couple of times with a fork.

Mix most of the beaten egg with the ricotta, lemon zest and thyme, and season with salt and pepper to taste. Spread the ricotta mixture over the inner part of the pastry rectangle. Top with the cherry tomatoes and zucchini, then drizzle with a little olive oil. Brush the pastry border with the remaining beaten egg and bake for 20 minutes, or until the filling is set and the pastry is golden.