• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



  • 1 pie pastry, homemade or bought
  • 500g/1lb cherry tomatoes, halved
  • 500g ricotta (or 250g/8.8 oz. ricotta and 250g/8.8 oz. soft goat cheese)
  • 2 tablespoons olive oil
  • The zest of one unwaxed lemon
  • 1 tablespoon lemon juice
  • Dried basil, or about 10 leaves fresh basil, finely chopped
  • Salt & pepper


  • Preheat your oven to 220°C/425°F and line a large baking tray with parchment paper.
  • In a large bowl, toss the tomatoes with the olive oil and basil.
  • Season with salt and pepper.
  • Place the tomatoes on a baking tray, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly.
  • In the same bowl as the tomatoes, mix the cheese(s) with the lemon zest and juice, some salt and pepper. I used ground Sichuan pepper for a special fresh kick.
  • Prepare your dough (you’ll find the recipe for the pastry here) or line a baking pan with parchment paper and roll out your pastry, making sure you push the pastry well into the corners.
  • Prick all over the bottom with a fork or weigh your pastry down with some baking beans. It will prevent your pastry from puffing up while blind-baking.
  • Once your tomatoes are roasted, lower your oven temperature to 180°C/350°F, and bake your pastry for about 10-15 minutes.
  • Allow your pastry to cool for a few minutes before spreading the cheese mix on top.
  • Arrange your roasted tomatoes on top and bake for another 30-40 minutes, or until your pastry is cooked through.

Author Credit: Me

Website Credit: http://alalemon.com/2014/06/08/ricotta-and-roasted-cherry-tomato-tart/

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