Pesto, Tomato and Ricotta Tart
A crisp pastry case spread with pesto, filled with creamy ricotta custard and topped with roasted cherry tomatoes.
Made with Basil pesto and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.03 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Roll out your ready made shortcrust pastry (see the base recipe) and line a 23 cm tart tin. Chill for 20 minutes.
20 min - 2
Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 more minutes until pale golden.
20 min - 3
Turn the oven down to 180°C (160°C fan). Spread your ready made basil pesto (see the base recipe) over the base of the case.
- 4
Whisk the ricotta, eggs, cream, black pepper and half the cheese until smooth. Pour into the case.
- 5
Arrange the halved tomatoes on top, cut side up, and sprinkle with the remaining cheese.
- 6
Bake for 30 to 35 minutes until the filling is just set with a slight wobble in the middle and the tomatoes are soft. Cool for 15 minutes before slicing.
33 min 20 s
Tips
- Blind bake the case properly. A pale damp base is the commonest tart fault.
- Dab halved tomatoes cut side down on kitchen paper first to remove extra juice.
- Serve warm or at room temperature with a peppery rocket salad.
Storing and freezing
Cool within 2 hours. Keeps 3 days in the fridge, covered. Reheat slices in a medium oven until steaming hot all the way through. Not ideal for freezing.
Questions
Can I use ready made pastry?
Yes. A 320 g block of ready rolled shortcrust works well. Follow the pack instructions for blind baking.
Can I make it ahead?
Yes. Bake it a day ahead, keep it in the fridge and serve it at room temperature. Reheat for 10 minutes in a warm oven if you want it hot.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.