Tomato and Basil Ricotta Tart

A tasty and colourful recipe perfect for winter

A great picnic recipe. For dairy-free options, make a tomato-sauce base and mix in some sun-dried tomatoes and paprika – just as delicious!


  • 1 roll of filo or puff pastry
  • 4 tbsp of olive oil
  • ​250g ricotta cheese
  • 1 tbsp chopped fresh basil
  • 2 tsp chopped fresh parsley
  • 1 tsp lemon zest
  • Salt and pepper
  • ​300g mixed tomatoes (baby, plum, heritage), sliced into 2cm thick slices


  • Heat oven to 180C. Line a rimmed baking sheet with parchment paper. If using filo pastry, lay 1 sheet of filo pastry on parchment paper.
  • Brush lightly with olive oil. Top with another sheet of filo; brush lightly with oil.
  • Repeat until all filo sheets are stacked. Otherwise roll out the puff pastry to fit the tray.
  • Lay a piece of baking paper over the top of the pastry, and line with baking beans or rice to blind bake the pastry (as the filling is quite wet).
  • Bake for 20-25 minutes. Make the filling while the pastry is cooking.
  • Slice the tomatoes, cutting out any extra seeds in the big tomatoes to reduce liquid. Sprinkle with a little salt and let rest.
  • In a medium bowl, stir together the ricotta cheese, basil, parsley, lemon zest, salt and pepper to taste until well combined.
  • Once the pastry is cooked, take it out of the oven and leave to cool for 5-10 minutes, then spread the ricotta mixture over the top of the pastry, leaving a 1in border along the edges.
  • Drain the excess liquid from the tomatoes and place them on top of the ricotta. Sprinkle with a little salt and pepper. Bake for 25 minutes until the dough is golden brown and flaky.