Tarte aux Tomates, Oignons et Ricotta

Tarte aux Tomates, Oignons et Ricotta

This Tomato and Ricotta Tart is easy to make, super delicious and perfect for serving as a party appetiser or main.

Best enjoyed with a chilled glass of White Wine or a Summery Spritzer.

The recipe is courtesy, Vedika, our sister/granddaughter, who over this lockdown has embraced her inner chef.

 

The Recipe:

Serves 4

Ingredients

  • 1 Roll Store Bought Puff Pastry

Tomato Mix:

  • 2.5 Cups Cherry Tomato
  • 2 Tbsp Olive Oil
  • Salt and Pepper

Cheese Mix:

  • 1 Cup Ricotta Cheese
  • 1/2 Cup Chopped Mixed Herbs (Basil, Parsley and Oregano)
  • 1 Lemon, Zested and Juiced
  • 1 Scallion, Finely Chopped
  • Salt and Pepper

Caramelised Onion :

  • 1 Onion, Sliced
  • Pinch of Brown Sugar
  • 1 tbsp Balsamic
  • 1 tbsp Butter

Garnish

  • 2tbsp Honey Balsamic Reduction
  • Fresh Herbs

 

Method:

For the Base:

  • Preheat the oven to 200 degrees celsius.
  • For the base, roll out the puff pastry into a rectangle (approx 4 inch by 8 inch in size and 1 inch thick).
  • Score the middle pastry sheet with a sharp knife, ensuring to leave a 1 inch margin all around.
  • Brush lightly with some butter or egg wash.
  • Bake in the oven till golden brown (18-20 mins).

For the Ricotta and Tomato:

  • Meanwhile, toss the tomatoes with Salt, pepper and Olive Oil. Then roast in the oven for 15-18 mins.
  • For the Ricotta mix, combine together the cheese, herbs, scallion, lemon zest. Lightly Season with Salt and pepper.

For the Caramelised Onion:

  • Melt a tbsp of butter in a pan on low heat. Sauté the onion till lightly browned. Add a pinch of brown sugar and continue to sauté. Deglaze with 1 tbsp Balsamic and cook till the liquid evaporates.

To assemble:

  • Spread the Ricotta mixture evenly across the tart base, ensuring to keep the 1 inch margin.
  • Top with the Roasted Tomato and Caramelised Onion.
  • Drizzle the Honey Balsamic Reduction on top. Garnish with herbs.

Notes:

  • Can switch lemon zest to Orange Zest.
  • Can switch tomatoes to roasted assorted vegetables or a combination of Grilled Chicken Breast, Sun-dried tomato and Olives.
  • The uncooked Puff pastry base should be stored in the freezer.
  • To make appetiser size, cut the puff pastry into 3 inch rounds using a cookie cutter.
  • Vedika served the Tart with Strawberry Caprioska.

 

 

 

 

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