Heirloom Tomato and Ricotta Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    402
based on 14 ratings

A ricotta, parmesan, and cream cheese tart topped with a vibrant mixture of heirloom and baby plum tomatoes, fresh herbs and pine nuts. You can make the components for this recipe the day before you want to serve it, then simply assemble and serve. Leftovers will keep for two days in the fridge.

recipe updated 4 May 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    150 g
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Water icon
    Water
    2 tablespoons
  • Heirloom tomato icon
    Heirloom tomato
    100 g
  • Plum tomatoes icon
    Plum tomatoes
    160 g
  • Fresh oregano icon
    Fresh oregano
    1 tablespoon
  • Fresh basil leaves icon
    Fresh basil leaves
    10 g
  • Fresh thyme icon
    Fresh thyme
    6 g
  • Pine nuts icon
    Pine nuts
    1 tablespoon
  • Ricotta cheese icon
    Ricotta cheese
    370 g
  • Cream cheese icon
    Cream cheese
    120 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Plain flour icon
    Plain flour
    160 g
  • Ground almonds icon
    Ground almonds
    50 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Lemon zest icon
    Lemon zest
    1 teaspoon
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Olive oil icon
    Olive oil
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Tart tin - round 23cm (9")
  • kCook icon Lightly floured surface
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Serving plate
  • kCook icon Medium bowl

Step preview

  1. Grease and line a clean tart tin with parchment paper
  2. Attach K Beater
  3. Add plain flour, ground almonds and salt to the Kenwood Bowl
  4. Mix with splashguard fitted - 30 sec, Speed 1
  5. Then add unsalted butter to the Kenwood Bowl
  6. Mix with splashguard fitted - 3 min, Speed 1
  7. Add water to the Kenwood Bowl gradually while machine is running
  8. Mix with splashguard fitted until mixture comes together - 30 sec, Speed 1
  9. Remove the pastry from the Kenwood Bowl
  10. Wrap with plastic wrap
  11. Chill in fridge - 30 min
  12. Transfer pastry to lightly floured surface
  13. Roll out until 1/8" (5mm) thick
  14. Transfer pastry to tart tin
  15. Prick the base of the pastry with a fork
  16. Chill in freezer - 15 min
  17. Pre-heat oven - 190°C
  18. Remove the chilled pastry from the freezer
  19. Line with parchment paper
  20. Fill the tart tin with baking beans
  21. Bake then reduce heat - 25 min, 190°C
  22. Remove from oven
  23. Remove the baking beans and parchment paper
  24. Bake - 10 min, 170°C
  25. Remove from oven and let cool
  26. Clean Kenwood Bowl
  27. Attach Creaming beater
  28. Add ricotta cheese, cream cheese and parmesan cheese to the Kenwood Bowl
  29. Mix - 30 sec, Speed 1
  30. Add fresh thyme, fresh oregano, salt, black pepper, lemon zest and lemon juice to the Kenwood Bowl
  31. Mix until combined - 30 sec, Speed Min
  32. Transfer cheese mixture to tart tin
  33. Transfer pastry to serving plate
  34. Add Heirloom Tomato, plum tomatoes, olive oil, salt and fresh oregano to a clean medium bowl
  35. Toss lightly until combined
  36. Transfer tomatoes to pastry
  37. Garnish with fresh basil leaves, fresh thyme and pine nuts
  38. Serve
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