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You are here: Home / Thermomix / Tomato Basil Ricotta Tart with Sourdough Crust

Tomato Basil Ricotta Tart with Sourdough Crust

09/02/2017 by Gina Leave a Comment

I love making (and eating) pastry, but for some recipes it is great not having to worry about mixing, cooling, rolling, blind baking, cooling again, filling, and baking again! So using bread as a base not only feels “lighter”, but also makes the whole process quicker and easier.

This works particularly well with sourdough as it is firm bread, so if you don’t wish to use sourdough then any good firm bread would do. Usually three decent (thick) slices will give you the 250g you need.

For this recipe I used a 500g tub of Mundella ricotta which is quite soft … there are many types of ricotta available so if you use a firm type you may need to add a little more cream (from 60g to 100g) to allow it to blend properly.

This tart is best eaten on the day it is made and makes a great light lunch, entree or light dinner served with a crisp garden salad (it is still delicious the next day but the tomatoes will wilt a little overnight in the fridge and not look their best … nothing that a little sprinkle of fresh Italian parsley wouldn’t fix!).

This is a lovely dish and I encourage you to give it a try …

Tiny roma tomatoes washed and ready to cut in half
Tin lined with baking paper extending beyond base, and sides buttered
The amount of rosemary I used
Rosemary and garlic chopped …
… sourdough chunks added …
and then milled before adding the olive oil and seasonings …
… and mixed in
Sourdough mix pressed into the base of the tin …
… and baked for 15 minutes
Parmesan cheese milled …
… then rest of filling ingredients added (except basil leaves) and blended for a total of 1 minute
Basil leaves added …
… and pushed down a little into the mixture …
… before blending on reverse to incorporate
Filling spread onto base, then tomatoes added in a circular fashion starting from the middle
… and leaving a rim of 2.5cm, salt and sugar sprinkled over …
… before baking for a total of 40 minutes until nicely caramelised
Use a plain knife to scrape around edge …
… before removing sides and using baking paper to slide tart onto a cutting board
Sprinkle with basil leaves …
… then cut and serve drizzled with olive oil and balsamic glaze

 

Tomato Basil Ricotta Tart with Sourdough Crust
 
Save Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
... then cut and serve drizzled with olive oil and balsamic glaze
Author: Gina @ The Passionate Pantry
Serves: 4 to 6 serves
Ingredients
INGREDIENTS FOR BASE

  • Butter for greasing tin
  • 2 medium cloves garlic, peeled
  • 1 large sprig fresh rosemary, leaves only
  • 250g sourdough, cut into cubes
  • 50g extra virgin olive oil
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • Freshly cracked pepper to taste

INGREDIENTS FOR FILLLING

  • 120g parmesan cheese, cut into cubes
  • 500g fresh ricotta (I normally use Mundella which is quite soft)
  • 60g cream (add 100g if using a firm ricotta)
  • 3 x 60g eggs
  • 20g cornflour
  • 1 tsp ground nutmeg
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • Freshly cracked pepper to taste
  • 10 large fresh basil leaves or 15 medium

INGREDIENTS FOR TOPPING

  • 400g firm tiny tom or roma tomatoes, cut in half
  • Sprinkle of sea salt flakes
  • 2 tsp light muscovado sugar or coconut sugar

FOR SERVING

  • Drizzle of olive oil and balsamic glaze
  • Fresh basil leaves
Instructions
  1. Butter sides and line base of a 24cm round spring form tin (base measurement) with baking paper ensuring that the baking paper extends beyond the base edges
  2. Preheat oven to 200 degrees fan forced, and position rack into middle of oven
  3. Place garlic and rosemary into TM bowl and chop 3 seconds / speed 7
  4. Add the sourdough bread and chop 10 seconds / speed 6
  5. Scrape around bowl, add olive oil and seasonings and chop 5 seconds / reverse / speed 4 (this will combine the ingredients without chopping the bread any finer as you want it to be slightly chunky) ... do not clean ™ bowl
  6. Press the mix into the tin with the back of a spoon so that it covers the base evenly
  7. Place into oven and bake 15 minutes until lightly toasted, remove and put aside whilst you make the filling ... this will give the base a little time to cool
  8. Increase oven temperature to 220 degrees fan forced
  9. Add the parmesan cheese to the ™ bowl and mill 10 seconds / speed 9
  10. Add the ricotta, cream, eggs, cornflour, nutmeg, salt and pepper and blend 30 seconds / speed 5
  11. Scrape around bowl and repeat 30 seconds / speed 5 until nice and smooth
  12. Add the basil leaves pressing them into the ricotta mix and blend 10 seconds / reverse / speed 4 (this will combine the leaves slightly without chopping them)
  13. Pour mix over base and use the back of a spoon to level the top
  14. Place the tomato halves with cut side facing up on top of the filling, working in a circular fashion leaving a 2.5cm border around the edge (sometimes I start from the middle, other times I start from the edge leaving 2.5cm free ... it all depends on how I feel on the day :))
  15. Sprinkle over the sea salt flakes and sugar
  16. Place tart in oven and bake 30 minutes, turn tart around and bake for a further 10 minutes or until the top is slightly charred (caramelised)
  17. Remove from oven and allow to rest 15 minutes before running a knife around the edge of the tart and releasing the ring
  18. Use the baking paper to slide the tart onto a cutting board
  19. Sprinkle with extra basil leaves, then cut into wedges and serve drizzled with a little olive oil and balsamic glaze
Notes
This works particularly well with sourdough as it is firm bread, so if you don’t wish to use sourdough then any good firm bread would do. Usually three decent (thick) slices will give you the 250g you need.

For this recipe I used a 500g tub of Mundella ricotta which is quite soft … there are many types of ricotta available so if you use a firm type you will need to add 100g of cream instead of 60g to allow it to blend properly (I have done this when I have had a firm ricotta).

This tart is best eaten on the day it is made and makes a great light lunch, entree or light dinner served with a crisp garden salad (it is still delicious the next day but the tomatoes will wilt a little overnight in the fridge and not look their best … nothing that a little sprinkle of fresh Italian parsley wouldn’t fix!).
3.5.3251

 

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Filed Under: Baking, Dairy, Dinner, Eggs, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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