Rustic Tomato Tart Rustic Tomato Tart

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 55 minutes
  • Portion size 6 servings



In small skillet, heat half the oil over medium-low heat; cook shallots, stirring occasionally, until softened, 3 to 4 minutes. Let cool slightly. Transfer to bowl, along with ricotta, Parmesan and feta; season with salt and pepper. Set aside.

In separate bowl, combine pesto and finely chopped tomatoes; season with salt and pepper.

Preheat oven to 400°F. On work surface, sprinkle cornmeal over sheet of parchment paper; roll out pastry into 16-inch round. Transfer paper and pastry to baking sheet. Spread ricotta mixture over pastry, leaving 2-inch border all around. Top with pesto mixture, cherry tomatoes and heirloom tomatoes. Drizzle with remaining oil; sprinkle thyme and fennel seeds over top. Season with salt and pepper.

Fold pastry toward centre to form 11-inch pie with border. In small bowl, whisk together egg and 1 tbsp water; brush over top of border.

Bake until pastry is golden around edge, about 30 minutes. Let cool on rack for 5 minutes. To serve, cut into wedges; garnish with basil leaves. (Can be refrigerated for up to 1 day or frozen for up to 1 month.)

Test Kitchen Tip: Mutti Finely Chopped Tomatoes (Polpa) combines both diced tomato and the juice of the tomato—adding extra flavour to the tart.

Nutritional facts PER EACH OF 6 SERVINGS

  • Fibre 3 g
  • Sodium 1075 mg
  • Protein 12 g
  • Calories 515
  • Total fat 37 g
  • Cholesterol 105 mg
  • Saturated fat 18 g
  • Total carbohydrate 34 g
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Rustic Tomato Tart