Tomato Tart

There are hardly any tomatoes left on the plants now and they have stopped setting new fruit.  This may be one of the last tomato tarts of the season.

Tomato Tart

  • 375 grams ricotta
  • 1 large egg
  • 3 spring onions – finely chopped
  • 2 tomatoes – thinly sliced.
  • 1 sheet puff pastry
  • 1/3 cup finely grated parmesan
  • Pepper
  • Herbs (parsley or rocket or basil finely chopped)

Heat the oven to 200 degrees.    Remove excess liquid from tomatoes – if they are very seedy then remove seeds and pat them gently with kitchen paper.  Mix together the ricotta, egg, spring onions & parmesan.  Place puff pastry on a baking tray.  Spread the ricotta mixture over the puff pastry leaving about 2 cm free at each edge.  Place on the tomato slices.  Fold up edges of puff pasty.  Bake for 35 minutes.  Sprinkle with herbs.  Return to oven for a further 5 minutes, or until cooked.

This entry was posted in Autumn Harvesting, Recipes, Tomatoes and tagged , . Bookmark the permalink.

2 Responses to Tomato Tart

  1. Judy Greig says:

    Liz – Leanne just gave me your website and I read every word – so interesting! You truely are the Taurean gardener – organised, industrious, persvering and enjoying it so much. Liz, I’ve just been challenged with a very debilitating food sensitivity – just beginning to track down the culprits(lentils and similar dried legumes known baddies). I’m afraid I’m going to have to change both my veggie growing habits(corn and tomatoes top of my list, may have to go) and my cooking. Any tips on easily digestible and sensationally delicious recipes using herbs and garden veg? On companion planting – an old american combo is closely planted sweet corn, climbing beans planted at base of outer stalks and pumpkin planted at northern edge. Tried it and it works.

    Love, Judy

    • Liz says:

      Hi Judy,

      Thanks heaps for your thoughts, I really appreciate them. I feel for you regarding the food sensitivities, not nice at all. I will have a think about suitable pumpkin recipes (is dairy an issue? I have a pumpkin gnocchi recipe that I will post fairly soon but it does contain parmesan)and perhaps broccoli as I think both are fairly digestible . Let me know if I am off track on this. I love the sweet corn, climbing bean and pumpkin concept, I think I will give it a try this year, although working out where to put them may be tricky – but where there’s a will…..

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