Cherry Tomato and Ricotta Savory Tart

The savory tart with cherry tomatoes and ricotta is a simple and tasty dish, ideal for a summer lunch, a light dinner or a buffet. Here is the recipe to make one.

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 250 g sheep’s milk ricotta (for a more Italian touch)
• 250 g cherry tomatoes, preferably ripe and flavorful
• 2 eggs
• 50 g grated Parmesan
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry or shortcrust pastry into a tart pan previously buttered or lined with parchment paper.
3. Prick the base of the pastry with a fork to prevent it from puffing up during baking.
4. Cut the cherry tomatoes in half and set them aside.
5. In a bowl, mix the ricotta with the eggs until you obtain a smooth mixture.
6. Add the Parmesan, a pinch of salt and pepper, and combine all the ingredients well.
7. Pour the ricotta mixture onto the puff pastry or shortcrust pastry base.
8. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut side facing up.
9. Drizzle everything with a little extra virgin olive oil and adjust salt and pepper to taste.
10. If you like, you can add fresh basil leaves for extra flavor.
11. Bake the savory tart and cook for about 25-30 minutes or until the surface is golden and the pastry is fully cooked.
12. Let the savory tart cool slightly before serving.

Trivia

This savory tart can be considered an Italian version of the classic French quiche, but the presence of ricotta and basil gives it a fresh Mediterranean touch. It is a versatile recipe, so you can play with the ingredients by adding, for example, Taggiasca olives or capers for an extra Italian flavor boost.