Di’s Roast tomato and ricotta tarts

Di’s Roast tomato and ricotta tarts

Roasted tomato and ricotta tarts 3_IMG_0126_1024

 These little tarts are very tasty and easy to make. Ready-made frozen pastry cuts down preparation time when you’re in a hurry, but I like to roll it out further until it is quite thin – the thinner the pastry, the crunchier the crust.

Enjoy warm as a light meal with a ‘well-dressed’ salad, or anytime as a cold snack.      

Makes 8 tarts (9cm non-stick mini flan tins)


  • 12 grape or cherry tomatoes
  • 2 frozen shortcrust pastry sheets, thawed
  • ½ medium red onion, very finely diced
  • 1 large clove garlic, crushed
  • ¼ cup extra virgin olive oil
  • 500g fresh ricotta cheese
  • 1 egg, lightly beaten
  • 2 tblsps parmesan cheese, grated
  • 2-3 sprigs oregano, leaves picked
  • salt and freshly ground black pepper


  1. Preheat oven to 180ºC (fan-forced). Cut tomatoes in half and place cut-side up on an oven tray lined with baking paper. Drizzle with a little of the olive oil (about 1 tblsp) and season with salt and pepper. Roast for 15 minutes then set aside to cool.
  2. Heat 2 tsps olive oil in a small frypan and sauté onions and garlic until soft but not browned. Set aside to cool.
  3. Cut 4 rounds from each pastry sheet using a 12cm cutter and line 8 lightly greased 9cm flan tins. Place on a large baking tray, prick each tart case with a fork and bake in preheated oven for about 15 minutes or until lightly golden. Allow to cool before filling.
  4. Combine ricotta in a food processor with cooked onion and garlic, beaten egg, 1 tblsp of the parmesan and the remaining olive oil (about 2 tblsps). Add salt and pepper to taste and blend until smooth.
  5. Spread ricotta filling in pastry cases and arrange tomato halves on top, pressing into the filling. Place oregano leaves on tomatoes and sprinkle with the remaining parmesan.
  6. Bake for 20 minutes or until filling is firm. Allow to sit for a few minutes before serving.

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