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+ servings

Tomato and Ricotta Tart

Ingredients

  • scant 2/3 cup unsalted butter at room temperature
  • 2 eggs beaten
  • 1 1/3 cups fresh bread crumbs
  • ¾ cup + 2 Tbsp ground almonds
  • 2 garlic cloves crushed
  • Tbsp ricotta
  • scant 3½ tbsp finely grated Parmesan
  • ½ cup thyme leaves
  • 13 oz puff pastry
  • sunflower oil for greasing
  • lb medium tomatoes about 10, cut crosswise into slices 3/8 inch thick
  • 24 black olives pitted
  • 2 Tbsp olive oil
  • fine grain sea salt and freshly ground black pepper

Instructions

  • Preheat the oven to 475° F.
  • Using a stand mixer, beat the butter until light and aerated.
  • While on medium speed, slowly add the eggs. (If the mixture separates, add some bread crumbs to bring it back together and keep on adding the eggs)
  • Stop the mixer, add the bread crumbs, almonds and garlic, and work until everything is just combined.
  • Remove the bowl from the mixer and add the ricotta, Parmesan, half the thyme leaves and ¼ tsp salt.
  • Fold gently until just combined, then set aside.
  • Roll out the pastry into 2 rectangular sheets each about 8 x 12" and 1/16 inch thick. Grease 2 baking sheets with a little bit of sunflower oil and lay your pastry pieces on top.
  • Use an offset spatula to spread the almond mixture evenly over the pastries, leaving a ¾-inch border around the edge.
  • Lay the tomato slices on top of each rectangle in 3 long rows, with a fair amount of overlap in the rows and between them.
  • Sprinkle the olives and the remaining thyme over the top.
  • Drizzle the tomatoes with half the olive oil and season with ¼ tsp salt and a good grind of black pepper.
  • Bake the tarts in the oven for 15 minutes.
  • Turn the temperature down to 400º F and continue baking for another 8 to 10 minutes, until the base is golden brown.
  • At the halfway point, switch the pans between the racks and rotate them back to front to ensure the tarts color evenly.
  • Once cooked, remove from the oven and allow to cool slightly.
  • Drizzle the remaining olive oil over the top and serve.