Peach Tomato and Ricotta Tart
This easy peach & tomato tart screams summer! Using ready rolled puff pastry, a basil & garlic ricotta base, topped with seasonal tomatoes and peaches and finished with a generous drizzle of balsamic glaze.
Ingredients
- 1 ready rolled puff pastry sheet
- 200-250 g tomatoes, ideally heritage or heirloom but any will do, thinly sliced
- 2-3 ripe peaches, thinly sliced
- 250 g ricotta cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, finely chopped, plus more to finish (optional)
Balsamic Glaze (or shop-bought)
- 100 ml balsamic vinegar
- 1 tablespoon honey
See notes for Baby tweaks
Instructions
- Preheat the oven to 200ºc/180ºf/400ºf/gas 6 . Take the pastry sheet out of the fridge 10 minutes before ready to roll out.
- While you wait that 10 minutes start making your balsamic glaze (unless you are using shop-bought). Bring the vinegar and honey to the boil in a small saucepan over a medium heat. Reduce the heat to medium-low and continue to simmer until reduced and just thick enough to coat the back of a spoon. Remove from heat and leave to cool.
- Roll out the pastry sheet onto a large baking tray, keeping the baking paper underneath (you can trim excess paper). Then score a border, about ½ inch, all the way round each edge. Transfer to the oven and bake for 20 minutes, or until golden and underneath looks cooked. Leave to cool for 5 minutes, then press down middle (which will have puffed up) with the back of a spoon.
- In the meantime, prep your peaches and tomatoes. Then drain the ricotta using a sieve and add to a medium bowl. Add in the chopped basil and garlic, stir until well combined.
- Once step 3 is complete, spread the ricotta mixture all over the base, up to the border. Lay on the tomato and peach slices overlapping edges, I like to do this diagonally. Season with a little salt and pepper and bake for a further 15 minutes.
- If you like add on some basil leaves, tucking larger ones under the peaches and tomatoes just a little. Smaller leaves just dot around the tart. Drizzle over the balsamic glaze. Leave to cool slightly before serving or cool, chill and enjoy cold another time.
Baby & Toddler
Suitable from 6 months - leave off the balsamic glaze for theirs. Cut them a square piece (be prepared for it to fall apart!)
STORAGE
Store leftovers in an airtight container in the fridge for up to 2 days. 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.
Nutrition - per serving
Calories: 650kcalCarbohydrates: 61gProtein: 15gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 32mgSodium: 276mgPotassium: 440mgFiber: 4gSugar: 20gVitamin A: 1193IUVitamin C: 14mgCalcium: 159mgIron: 3mg
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