Tomato, ricotta and oregano tarts

April 12th, 2010


The sun has finally peeked its head out, albeit somewhat intermittently, and with it come thoughts of lazy weekend picnics with the paper and a bottle of sunscreen. These cute little tarts are perfect, transportable, picnic fare.

Roasted tomatoes, dollops of cool, creamy ricotta and a sprinkling of thyme all encased in eggy custard. If that’s not your bag try any of these tart recipes. Other transportable goodies include: Chicken and 3-rice salad, Barley salad, Barley and chickpea salad, Roast tomato and spinach bulghar salad. (Ps: I got my individual tart tins here.)



This makes enough pastry and filling for a 24cm tart or 12 individual tarts.

1 quantity shortcrust pastry, baked blind
250g cherry tomatoes
300ml double cream
2 eggs
1 egg yolk
50g grated cheddar or parmesan
small bunch oregano, chopped
250g ricotta

  • Preheat the oven to 180C. Slice the tomatoes in half and throw onto a large baking tray. Drizzle with olive, season with crunchy flakes of sea salt, a twist of black pepper and a pinch of brown sugar. Stir well, making sure all the tomatoes are cut side up and roast for 40mins until shrivelled and golden.
  • Whisk the cream and eggs together in a jug and season generously. Stir in the cheddar.
  • Scatter ⅔ of the tomatoes onto the base of the pastry case. Dot around ⅔ of the ricotta and sprinkle over most of the oregano. Pour over the eggy mixture and arrange the remaining tomato, ricotta and oregano on top.
  • Bake at 190C for 25 minutes, or until the top is golden and firm to the touch.
Bookmark and Share

Tags: , ,


One Response to “Tomato, ricotta and oregano tarts”

  1. […] Tomato, ricotta and oregano tarts « What Rachel Ate […]

Leave a Reply