Summer Tomato Tart
  1. Preheat the oven to 210°C

  2. Roll out the pastry and cut it into your desired shape

  3. Score a small border around the edge to create a frame

  4. Prick the base with a fork so it doesn't puff up

  5. Mix one egg yolk with a splash of milk and brush the edges

  6. Sprinkle the edges with smoked sea salt

  7. Transfer to the oven and reduce heat to 180°C

  8. Bake for 20 to 25 minutes, until golden and puffed

  9. Whip ricotta with a little salt and olive oil

  10. Spread ricotta mixture over the cooled pastry

  11. Layer slices of ripe tomatoes over the ricotta

  12. Finish with fresh basil, capers, a drizzle of olive oil, flaky salt and a splash of balsamic vinegar

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥧Tart

Cuisine🇮🇹Italian

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 45m

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