Easy Tomato & Whipped Ricotta Tart

    Easy Tomato & Whipped Ricotta Tart

    Preparation time: 30–45 minutes + 1 hour chilling | Serves: 2–4 people

    This delightfully easy tomato and whipped ricotta tart is perfect for a lazy summer day. The Ritz cracker crust is salty and crumbly, balanced by a creamy ricotta filling and the fresh tomato and basil topping.

    Ingredients

    For the tart base
    • 2 packets Ritz (or similar) crackers
    • 50g butter
    • 3–4 thyme sprigs (optional)
    • 1 tbsp honey
    • 1 egg yolk
    For the filling
    • 375g smooth ricotta
    • 1–2 tbsp Greek yoghurt (optional)
    • Salt and pepper, to taste
    For the topping
    • ~400g small tomatoes, halved (mix of cherry, mini Roma and snacking tomatoes)
    • 1/2 bunch basil, chopped
    • 1–2 tbsp balsamic vinegar + more to drizzle
    • Salt and pepper, to taste

    Method

    Tart base
    1. Preheat oven to 180°C and line a large tart/quiche tin.
    2. Pulse all tart base ingredients (except egg yolk) until coarse crumbs form (should lightly stick when pressed).
    3. Fold in egg yolk, then gently press mixture into tin.
    4. Bake for 15 minutes until lightly golden. Cool, then refrigerate for at least 1 hour.
    Filling
    1. Mix ricotta (and yoghurt if using) until smooth, season to taste.
    2. Whisk until soft peaks form. Refrigerate until ready to assemble.
    Topping & assembly
    1. Toss tomatoes with basil, balsamic, salt and pepper.
    2. Rest 10–15 minutes until tomatoes release liquid. Strain and reserve liquid for dressings/sauces.
    3. Dollop whipped ricotta into chilled tart base.
    4. Top generously with tomatoes. Finish with cracked pepper and an extra drizzle of balsamic just before serving.

    The inspiration behind this tart

    This summer tomato tart is loosely inspired by my love for crostini and bruschetta — fresh tomatoes paired with a crunchy base. It’s such a fun way to enjoy what’s in season, especially when tomatoes are juicy, sweet and spectacular.

    I also have a certain fondness for Ritz crackers, so I thought: why not make it bigger than a bite-sized treat? Why not turn it into a savoury tart — basically a giant savoury cheesecake — using salty crackers as the base?

    Hot tip

    Always use room temperature, firm tomatoes. Keep them out of the fridge for a few hours for maximum flavour. Don’t be afraid to reduce or increase the amount of tomatoes — adjust to your taste.

    This tart is rich (you’ve been warned). If you’re saving it for the next day, pop it in the fridge uncovered and enjoy it chilled, spooned into a bowl and drizzled with more balsamic. The base won’t be as crumbly, but it still tastes marvellous.

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