Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Tomato & Ricotta Tart with Tarragon & Pinenuts

As the tomato season comes to a close make sure you celebrate your last bounty of the ripe red fruit with this delicious tart recipe.

Tomato & Ricotta Tart with Tarragon & Pinenuts

Serves 4

1 sheet frozen butter puff pastry, just thawed

400g fresh ricotta

75g goat’s cheese

¼ cup finely grated parmesan

1 clove garlic, crushed

2 tbsp chopped parsley

3 tsp chopped French tarragon, plus extra for serving

1 tbsp chopped dill

2 tbsp chopped chives

400g ripe heirloom tomatoes or tomato medley mix, halved or quartered

250g ripe grape or cherry tomatoes, halved

1 tbsp baby capers, drained

2 tbsp toasted pine nuts

1 tbsp white balsamic vinegar

¼ cup extra virgin olive oil

Preheat oven to 200ºC. Place pastry on a large, baking paper-lined oven tray.

Use a sharp knife to score a 2cm border around edge of pastry. Use a fork to pierce all over pastry inside the border.

Bake for 15 minutes or until golden. Press inside border gently with a tea towel occasionally to stop it rising.

In a medium bowl combine ricotta, goat’s cheese, parmesan, garlic and half the herbs. Season.

Spead ricotta mixture evenly over inside of pastry border. Return to oven for 10 minutes to warm through.

Combine tomatoes, capers, remaining herbs and pine nuts in a large bowl.

Season with salt, freshly ground black pepper and a pinch of sugar. Drizzle with balsamic and oil; toss gently

to combine.

Top tart with tomato mixture. Sprinkle with extra tarragon to serve.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Tomato & Ricotta Tart with Tarragon & Pinenuts


  • jeanniebliss
    February 9, 2015 9:23 am

    this sounds fantastic as all your recipes do
    but got the ingredients in stock so it is true
    that I will make this yummy tart, for dinner too
    and thank you for pleasure of Mind-food emails I love to get
    Just felt I would let you know,glad that we have met
    all best wishes to all of you
    as doing a fantastic job, I also share too
    Jeannie Bliss

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney