Tested till perfect Ricotta and Tomato Tart

Ricotta and Tomato Tart

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.


  • rating starrating starrating starrating starrating star


  • 1 pkg (397 g) 1pkg (397 g)frozen puff pastry, thawed
  • 2 tbsp 2tbspDijon mustard
  • 1 tub (475 g) 1tub (475 g)ricotta cheese
  • 4 4eggeggs
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/3 cup 1/3cupchopped fresh basil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 4 4plum tomatoes
  • 1 1egg yolkegg yolks


On lightly floured surface, roll out pastry to 16- x 12-inch rectangle. Fit into 13- x 9-inch metal cake pan, draping overhang over sides. Brush mustard over bottom; set aside.

In bowl, whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Scrape into pastry shell.

Thinly slice tomatoes; arrange over filling, overlapping slightly. Fold overhang over filling. Whisk egg yolk with 1 tbsp water; brush over pastry.

Bake in centre of 400°F (200°C) oven until pastry is puffed and golden and filling is set, 35 minutes. Sprinkle with remaining basil, salt and pepper. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 4 hours). Cut into squares.

All rights reserved. TVA Group Inc. 2015