Ricotta and Tomato Tart

LeGourmetTV's picture

Aug. 23, 2014


Frozen puff pastry 250 Gram (½ Pkg)
Dijon mustard 2 Tablespoon
Ricotta cheese 475 Gram (1 tub)
Eggs 4
Grated parmesan cheese 1/4 Cup (4 tbs) (50 mL)
Chopped fresh basil 1/3 Cup (5.33 tbs) (75 mL)
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
Plum tomatoes 4 , thinly sliced
Flour 1 Tablespoon (For dusting)



1. Preheat oven to 400 degree F or 200 degree C.



2. On lightly floured surface, roll out pastry to fit your tart tin. Place the rolled pastry into the tin, press lightly and trim off the excess as shown in the video. Pop in fridge.

3. In a bowl, beat egg, add ricotta, Parmesan cheese, basil (reserving 2 tbsp of the basil), and half each of the salt and pepper. Mix well.

4. Spread Dijon over bottom of tart and pour ricotta cheese mixture into it.

5. Arrange tomato slices on top of the filling, overlapping slightly. 

6. Pop in oven and bake in centre rack for 35 minutes or until pastry is puffed and golden and filling is set.

7. Sprinkle with remaining basil, salt and pepper on top.



8. Serve warm or cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 324Calories from Fat 202

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 289 mg12.04%

Total Carbohydrates 18 g6%

Dietary Fiber %


Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet