Waitrose and Partners
Roast tomato & ricotta tart

Roasted tomato & ricotta tart

Serve this super-easy tart with green salad for a relaxed lunch. 

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 350g all-butter puff pastry sheet
  • 350g ricotta
  • 1 small unwaxed lemon, zest
  • 1 clove garlic, finely grated
  • 20g parmigiano reggiano, finely grated
  • 12 mint leaves, shredded
  • 12 basil leaves, shredded, plus extra to serve
  • 450g pack Waitrose Classic Vine Tomatoes, thinly sliced
  • 1 tbsp extra virgin olive oil
  • ½ tsp nigella seeds


  1. Preheat the oven to 200oC, gas mark 6. Unroll the pastry sheet and put on a large parchment-lined baking tray. Deeply score a 2cm border around the edges and prick the base all over with a fork. Cook for 15 minutes, then set aside to cool for 5 minutes.

  2. While the pastry is cooling, beat the ricotta in a mixing bowl with the lemon zest, garlic, parmigiano reggiano and shredded mint and basil leaves; season. Press the base of the pastry down, leaving the borders raised. Spread the ricotta mixture evenly over the base.

  3. Arrange the tomatoes over the ricotta, season, drizzle with the oil and scatter with the nigella seeds. Cook for a further 25-30 minutes, until the pastry is crisp and golden. Cool for 5 minutes then scatter with extra basil leaves. Slice to serve.

Cook’s tip

If you prefer, you could scatter chopped black olives over the tomatoes instead of the nigella seeds


Typical values per serving when made using specific products in recipe


1,337kJ/ 347kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating