Balsamic tomato tart with ricotta and olives

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Balsamic tomato tart with ricotta and olives

Category Main course
Serves 4
Preparation 15 mins + chilling
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

In contrast to tarts that are baked with a custard filling, this is much lighter, fresher and more suited to warm days.


  • For the pastry: 230g plain flour
  • 1 tsp herbes de Provence
  • 1 large free-range egg
  • For the filling: 150g ricotta
  • 10 kalamata olives, pitted and finely chopped
  • small bunch of chives, finely chopped,
  • 2 tbsp balsamic glaze
  • small bunch of fresh basil leaves, to garnish
  • extra-virgin olive oil
  • 115g cold butter, cut into cubes
  • sea salt and black pepper
  • 1 tbsp milk
  • 120g mascarpone
  • grated zest of ½ lemon
  • plus extra to garnish
  • 400g mixed tomatoes, sliced
  • small bunch of fresh thyme leaves, to garnish


Stage 1

To make the pastry, blitz the flour, butter, herbes de Provence and a pinch of salt and pepper in a food processor until it resembles fine breadcrumbs. Whisk the egg and milk together and add to the mixture, pulsing until the pastry is combined. Tip out onto a flat surface and gently bring together with your hands. Shape into a disk, wrap in cling film and chill for at least 30 minutes.

Stage 2

While the pastry is chilling, make the filling for the tart. Beat the ricotta and mascarpone together until smooth. Stir through the olives, lemon zest and chives and season to taste. Refrigerate until needed.

Stage 3

Grease a 24cm round tart tin and dust with flour. Remove the pastry from the fridge and place on a lightly floured work surface. Roll out until it is about 5cm wider than the tart tin. Transfer the pastry to the tin and press gently into the edges and up the sides. Trim using a sharp knife, lightly prick all over with a fork and refrigerate for another 20 minutes

Stage 4

Preheat the oven to 180C/fan 160C/ gas 4. Line the pastry case with parchment paper and fill with baking beans (or use dried beans or rice). Bake on a hot baking tray for
20 minutes. Remove the parchment paper and beans and return to the oven for a further 5–10 minutes, until pale golden. Transfer to a wire rack to cool completely.

Stage 5

To fill the tart, spread a thin layer of balsamic glaze all over the pastry base. Spread the ricotta mixture on top. Finish with the sliced tomatoes, topped with fresh basil, thyme and chives, a sprinkle of salt and pepper and some extra-virgin olive oil.


Balsamic tomato tart with ricotta and olives


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 666g
  • Fat: 44g
  • Saturated fat: 28g
  • Protein: 13g
  • Carbohydrates: 53g
  • Sugars: 8g
  • Fibre: 4g
  • Salt: 0.41g

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