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Tomato, Ricotta and Thyme Tart
Main Dishes · 6 January 2018

Tomato, Ricotta and Thyme Tart

Serves 6

I made this Tomato, Ricotta and Thyme Tart to take to my niece's 3rd birthday BBQ, knowing there would be a handful of vegetarians attending.

This is a beautiful dish that is great served warm, straight from the oven. It is also divine to take to summer gatherings, BBQ's and picnics because it is just as lovely at room temperature. I adore the semi dried state of the tomatoes, as they go jammy in the oven and intensify in flavour. I used fresh pizza thyme, as it's plentiful in my garden at the moment. Basil, oregano and tarragon are gorgeous alternatives. For simplicity sake, I used store bought puff pastry as there are some lovely inexpensive options available.

Serve this as one large tart, or you can create individual servings for a platter. Just remember to adjust the cooking times to suit.

Ingredients

  • 4 large tomatoes
  • Balsamic vinegar
  • Puff pastry
  • Filling:
  • 200gm ricotta cheese
  • 100gm cream cheese
  • 1 clove garlic, minced
  • 1 lemon, zested
  • 1/2 cup finely grated cheese - I use a mix of parmesan and cheddar
  • Handful of fresh thyme, stalks removed and finely chopped
  • Salt and pepper
Vegetarian BBQ Summer
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