Ingredients Jump to Instructions ↓

  1. 200 g plain flour

  2. 1/2 tsp salt

  3. 200 g chilled unsalted butter , cubed

  4. 2 tbsp chilled water

  5. 2 eggs , lightly beaten, plus

  6. 1 yolk to glaze

  7. 60 ml double cream

  8. 250 g ricotta cheese

  9. 200 g feta cheese , crumbled

  10. 100 g parmesan , grated

  11. 1 pinches grated nutmeg

  12. 3-4 ripe tomatoes , sliced, plus

  13. 2 ripe tomatoes, finely sliced

  14. 1 tbsp finely chopped flat-leaf parsley

  15. salad leaves , to serve

Instructions Jump to Ingredients ↑

  1. For the rough puff pastry: combine the flour and salt in a bowl, add the butter and rub through with your fingertips until the mixture resembles large breadcrumbs. Add just enough chilled water to make a dough, cutting it in with a round-bladed knife. Wrap the dough in cling film and refrigerate for 30 minutes.

  2. Roll out the dough into a 30 x 15cm rectangle. Fold in the two short ends to meet in the centre, then fold in again. Roll the pastry into a 30 x 15 cm rectangle again, and repeat the folding process. Wrap the pastry parcel in cling film again and chill for a further 30 minutes before proceeding.

  3. On a floured surface, roll the pastry until it is 3mm thick. Cut out a circle about 35cm in diameter. Transfer to a lightly floured baking tray and chill for 30 minutes more.

  4. For the filling: preheat the oven to 200C/180C fan/gas 6. In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, feta and parmesan cheese. Season with nutmeg, plus some salt and pepper.

  5. Spoon the cheese mixture onto the centre of the pastry, leaving a 5cm border around the outside. Using your hand, lift and push the border over the edge of the filling.

  6. Arrange the tomatoes over the filling. Brush the pastry with beaten egg yolk and bake for 35-40 minutes, or until golden.

  7. Sprinkle the tart with chopped parsley and freshly ground black pepper before serving with salad leaves.


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