Roasted Tomato, Ricotta & Thyme Tartlet

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Some combinations just work well. Tomato and thyme is one such pairing. Add a bit of ricotta, and well you’re really on to something.

The creaminess of the ricotta works wonderfully well against the sweet juicy tomatoes, and the addition of that fragrant thyme is the perfect way to finish it off. I love plenty salt with my tomatoes too, but you can add as much as you like.

Tomato Thyme Ricotta Tartlet

This tartlet makes a fantastic starter at a dinner party, or paired with a salad for a light evening meal. They’re dead easy to pack up for a picnic too, which is always a plus! You can even bake the tartlet shells ahead and have them ready to fill and bake for dinner. Easy peasy!

Whatever the occasion, these tartlets are sure to wow everyone you’re feeding – even if it’s just you!

Roasted Tomato, Ricotta & Thyme Tartlet
Serves 1
Roasted Tomatoes, creamy ricotta, and aromatic thyme - the perfect combination!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 sheet pre-rolled shortcrust pastry
  2. Baby Tomatoes, varied colours (10-12 per tartlet)
  3. 4 tbsp ricotta per tartlet
  4. A few sprigs of thyme
  5. Sea Salt
  6. Black Pepper
  7. A pinch of grated parmesan
Instructions
  1. Preheat the oven to 190C/350F.
  2. Throw your baby tomatoes into a roasting pan with the thyme. Roast until the tomatoes begin to wrinkle up and the thyme leaves are crisp and aromatic.
  3. Place your tartlet tin face down on your rolled out pastry. Cut around the tin, leaving about 1 inch excess pastry.
  4. Place the circle of pastry oven the tin and gently press it down into the bottom and sides of the tin.
  5. Chill the pastry for 20 mins. Then trim the edges, line with greaseproof paper and baking beans, and blind bake for 10 mins, or until the pastry is pale gold and dry.
  6. Remove the tin from the oven and take out the baking beans and paper.
  7. Spread the ricotta cheese over the bottom of each tartlet.
  8. Sprinkle some sea salt, black pepper and crisp thyme leaves over the top of the ricotta.
  9. Arrange the roasted tomatoes on top of the ricotta and sprinkle over some more black pepper, sea salt and thyme leaves. Grate a little parmesan over the top to finish.
  10. Return to the oven for 15 minutes, until the pastry is golden and the tomatoes roasted a bit further.
  11. Serve and enjoy!
Sauce Pots http://www.saucepots.net/

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