Fresh Tomato Tart
It’s that point in the year when fresh tomatoes are at their very best. Well, if you haven’t unfortunately succumbed to dreaded blight. Growing your own tomatoes can be a very emotional process. If you’ve never grown them then you might think that statement is a little perplexing. But growers know that you start the process way back in March, planting that tiny seed, then potting on begins. After months of waiting for frost to pass, you eventually pop them in the ground. Then there’s the months and months of waiting for them to blush and ripen…only for them to get blight.
You might think, well why don’t you just buy them then? But nothing compares to a fresh, ripe tomato straight from the vine. The warm sweetness is just un-matched by a shop bought tomato. This simple tart highlights all the flavours you can grow in your space. From beefstakes to stunning Sungold cherries. The whipped ricotta base is finished off with a delicious balsamic vinegar and honey drizzle. Truly delicious!
Fresh Tomato Tart
Serves: 2-4
Prep time: 10 mins
Cook time: n/a
Total time: 10 mins
Ingredients
Pre-made savoury pastry case
125g fresh ricotta
25g parmesan or pecorino cheese
6 tomatoes of your choice (you may need more depending on size)
Sea salt & black pepper
1 tbsp honey
2 tsp balsamic vinegar
Fresh basil (optional)
Directions
Slice up your tomatoes and add them to a bowl with a tsp of salt. this will help draw a lot of the liquid out. But the firmer your tomatoes, the less liquid.
Add your ricotta to a bowl with the grated parmesan or pecorino, mix to combine and season well with salt and pepper. You could a squeeze of lemon if you wish.
Spread mixture on to the base of your tart. Mix balsamic with honey and set aside.
Add your sliced tomatoes however you wish to the top of your ricotta. Season with salt and pepper, slice up and drizzle over your balsamic/honey drizzle.