Peach Tomato and Ricotta Tart

Ready-rolled puff pastry sheet - Using a ready-rolled sheet keeps this recipe quick and easy. Simply unroll it, score a border around the edge and it's ready for the toppings.
Tomatoes (200-250g / 8-9oz) - Use a selection of ripe summer tomatoes, such as heirloom or heritage varieties, tomatoes you've grown at home, or whichever tomatoes look best at the supermarket. You can use one variety or mix different colours and sizes together. Use less or more depending on whether you'd like to have more tomatoes or more peaches on your tart. You'll need to thinly slice these.
Peaches (2-3 ripe) - Thinly slice the peaches before adding them to the tart. You can swap them for nectarines if you prefer, and feel free to use a little more or less depending on whether you'd like more peaches than tomatoes, or vice versa.
Ricotta (250g / 1 cup) - The ricotta is mixed with the garlic and basil to create a creamy base that gets spread over the puff pastry before the tomatoes and peaches are arranged on top.
Garlic (2 cloves, minced) - Freshly minced garlic adds plenty of flavour to the ricotta mixture.
Fresh basil - You'll need 1 tablespoon of chopped basil to mix into the ricotta, plus a few extra whole leaves for decorating the finished tart if you like.
Balsamic vinegar (100ml / ½ cup) - If you're making your own balsamic glaze, simmer the balsamic vinegar with the honey until it reduces into a thick glaze that coats the back of a spoon.
Honey (1 tbsp) - Mixed with the balsamic vinegar to create a sweet, sticky balsamic glaze that is drizzled over the tart before serving.

Yes. Nectarines work just as well in this recipe, so if you have them already go for it!

Yes. This recipe works with any ripe tomatoes. Heirloom or heritage tomatoes are lovely in the summer, but cherry tomatoes, vine tomatoes, beef tomatoes or homegrown tomatoes all work well too. You can use one variety or a colourful mixture of different tomatoes.

Yes. You can prepare the ricotta mixture, slice the peaches and tomatoes, and assemble the tart a few hours before baking. You can also make the balsamic glaze earlier on in the day or up to 2 weeks before. Keep everything in air-tight containers in the fridge until you're ready to cook.

Absolutely. A bottle of ready-made balsamic glaze is a great time-saver and works perfectly for this peach and tomato tart with puff pastry and ricotta.

Yes. It's delicious served warm, but it's equally tasty cold, making it perfect for picnics, packed lunches and summer buffets.

To help keep the pastry crisp, you'll first score a border around the edge, then bake the puff pastry on its own until it's just lightly golden. Leave it to cool for 5 minutes, then gently press down the centre, as the pastry will have puffed up while baking. Next, spread over the creamy ricotta mixture, add the peaches and tomatoes, and return it to the oven to finish baking. This extra step helps create a crisp base that holds the toppings much better.

Yes, this tart is ideal for picnics because it tastes just as good cold as it does warm. Once cooled, store it in an airtight container in the fridge until you're ready to leave. Then transfer to a cool bag with ice packs to keep it chilled and safe to eat until you're ready to serve at your picnic.

Homemade balsamic glaze can be stored in an airtight jar or container in the fridge for up to 2 weeks. Allow it to cool completely before storing, and bring it back to room temperature for a few minutes before drizzling, as it will thicken further when chilled. If it becomes too thick, simply warm it gently or add a small splash of water to loosen it.

Store any leftover Peach, Tomato and Ricotta tart in an airtight container in the fridge for up to 2 days. It can be enjoyed cold or reheated in the oven at 180ºc/160ºfan/350ºf/gas 4 for around 7-10 minutes or until steaming hot all the way through.

It's best enjoyed fresh, as the tomatoes and peaches release moisture when thawed, which can make the pastry soft. The ricotta base texture may change too if frozen. If you do freeze it, defrost in the fridge for 24 hours, then reheat in the oven until piping hot and crisp.

Gluten-free: No, this recipe is not suitable for a gluten-free diet because ready-rolled puff pastry is usually made with wheat flour. You can make it gluten-free by using a gluten-free puff pastry alternative.
Dairy-free: No, this recipe is not suitable for a dairy-free diet because it contains ricotta. You would need to use a dairy-free ricotta alternative to make it suitable.
Egg-free: Usually yes, but always check your puff pastry ingredients. Some ready-rolled puff pastry sheets are made without egg, but recipes and brands can vary.
Nut-free: Yes, this recipe is suitable for a nut-free diet, but always check the packaging of your puff pastry and any shop-bought balsamic glaze for allergy information.
Vegetarian: Yes, this peach and tomato puff pastry tart is suitable for a vegetarian diet.
Vegan: No, this recipe is not suitable for a vegan diet because it contains ricotta. You would need to use vegan alternatives for the ricotta and puff pastry to make it vegan-friendly.

Yes. Because the peaches and tomatoes are sliced very thinly, this tart is suitable for toddlers and babies who are weaning. Fair warning though - it will be messy and fall apart while they eat! For younger babies, serve an age-appropriate portion and omit the balsamic glaze - babies under 12 months must not have honey.