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🍽️ Crispy Tomato and Ricotta Tart

1438 kcal · 30 min · 4 servings

Ingredients

• 175 g flour
• salt
• 50 g yogurt butter
• 40 g parmesan (1 piece)
• 75 g ricotta
• 1 egg
• pepper
• 2 drops lemon juice
• 400 g colorful tomatoes (e.g. cherry tomatoes, beefsteak tomatoes, egg tomatoes)
• 1 tbsp olive oil
• 1 tbsp dried thyme
• 80 g arugula (1 bunch)

Instructions

1. 1. Mix flour, a pinch of salt, 5 tablespoons of water, and the butter in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Place the foil-wrapped dough in the refrigerator for about 30 minutes.
6. 6. Grate the Parmesan finely.
7. 7. Mix the grated Parmesan with the ricotta and the egg in a bowl.
8. 8. Season the ricotta mixture with salt, pepper, and a splash of lemon juice.
9. 9. Wash the tomatoes under running water.
10. 10. Cut out the hard stem areas from the tomatoes in a wedge shape.
11. 11. Halve the tomatoes or slice them into thin rounds.
12. 12. Grease a rectangular tart pan (approx. 10 x 30 cm) with oil.
13. 13. Take the dough out of the refrigerator.
14. 14. Roll out the dough thinly on a floured surface.
15. 15. Place the dough into the prepared tart pan.
16. 16. Press the dough up along the edges to form a crust.
17. 17. Spread the ricotta mixture evenly over the dough base.
18. 18. Place the tomato halves or slices on top of the ricotta layer.
19. 19. Season the tomatoes with a little salt and pepper.
20. 20. Sprinkle fresh thyme leaves over the tart.
21. 21. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
22. 22. Place the tart in the preheated oven.
23. 23. Bake the tart for about 25 minutes until golden brown.
24. 24. Wash the arugula under cold water.
25. 25. Spin-dry the arugula.
26. 26. Remove the tart from the oven.
27. 27. Top the hot tart with the fresh arugula.

Nutrition per serving

• kcal: 1438
• Protein: 49 g · Fett/Fat: 73 g · Carbs: 144 g