Easy Ricotta Tart
Easy Ricotta Tart



  • 1 savoury pastry tart case (about 220g)
  • 400g quality ricotta cheese
  • 2 tbsp parmesan, grated
  • 2 eggs
  • 2 tbsp chopped chives
  • 12 cherry tomatoes
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salad, to serve
  • Preheat the oven to 180C. Pop the tart case in the oven for 5 mins. Beat together the cheeses, chives and eggs in a bowl with some seasoning. Fill the tart case with the mixture and bake for 10 mins.
  • Meanwhile, place the cherry tomatoes on a baking tray and brush with oil and seasoning. Roast for the final 5 mins of the tart’s cooking time in the oven to soften. Whisk together the oil and vinegar, and then serve the tart warm with the softened tomatoes, salad and dressing.
20 mins
4 serving

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