Ricotta and Fresh Tomato Tart Recipe

By: Sheila Reynolds

This Ricotta and Fresh Tomato Tart Recipe is a sure fire hit. Breakfasts are the perfect time to serve a recipe using the markets freshest produce. You can start your day off right with this tart that has a super flaky crust. If breakfast is too early for you, a brunch is another perfect time for this dish. Your friends will be amazed with every bite they take, and desire seconds after they run out of the slice on their plate.


P√Ęte brisee: (recipe is doubled in the video)
200g regular flour mixed with a pinch of salt
100g unsalted butter
50g cold water (approximately)

2 tbsp whole grain mustard (I used a beer whole grain mustard)
400g whole ricotta cheese
100g mascarpone cheese (can be substituted for plain cream cheese)
Pinch of salt and pepper

Tomato topping:
150g grape tomatoes
150g mixed colors cherry tomatoes
50g currant tomatoes

Any tomatoes of your preference
3 tbsp extra virgin olive oil
1/4 cup fresh parsley
salt and pepper to taste

Once you get back from the market, watch this video tutorial to see how it is put together.