Say hello to my current (your soon to be) quick and easy lunch or dinner obsession . . .
My cheats tomato and ricotta tart!
Light, crispy puff pastry + creamy whipped “ricotta” topped with roast tomatoes, fresh basil finished with a drizzle of balsamic & a garlic-y greek yoghurt “dressing”
I know it sounds and looks kind of fancy but hear me when I say this could not be easier to make.
You will need . . .
♦ Store-bought puff pastry (I used gluten-free), you “could” use a tortilla, your fave wrap or even just some pita or Lebanese bread but that puff pastry really is what makes this recipe, if you could even call it a recipe – more of a method, shine!
The taste, the texture . . . so light, so puffy, so buttery, so crispy, so, SO life changing-ly delicious! I know I said you could sub a tortilla, wrap or use pita bread but, I’ve changed my mind, I take it all back (yes I realise I could go back and just delete what I had originally written but here we are . . . ) nothing compares to the magic of the puff . . . Pls, pls, pls promise me you will do yourself a favour and use the puff pastry . . . at least once?! I promise it’s 100% worth it!
Ok, so now that, that’s all out of the way . . .where was I . . .
♦ Store-bought puff pastry
♦ Ricotta – I made my own macadamia ricotta and wow was it delicious, I am including the recipe for that below but this I will allow you to sub. You could use regular ricotta, almond milk ricotta or even good ol’ cottage (or cream) cheese if you prefer.
♦ Parmesan – dairy/non-dairy, lactose-free or even nutritional yeast, anything to give an extra hit of zesty, cheese-y goodness
♦ Garlic powder
♦ Onion powder
♦ Tomatoes – obv
♦ Fresh herbs
♦ A pinch of salt and some black pepper, always and
♦ A drizzle of balsamic, if you want . . . believe me, you do!
What to do?!
♦ Mix your ricotta
♦ Load up your puff pastry – no subs remember
♦ Bake for 15
♦ Drizzle with some balsamic and your dreamy, garlicky greek yoghurt dressing
♦ Sprinkle with fresh basil and a pinch of Spicetub ‘s salad dressing mix (made w/ pink salt, mustard seeds, black peppercorn, tomato, lemon, oregano & basil) technically optional but the flavour and crunch it adds is & it is SO GOOD!
Simple, flavourful, tastes like summer and I am 100% here for it!
You with me?
This is one of those recipes that I will absolutely be making again (& again & again & again & again). It was one of those meals that I was sad to take the last bite of, you know?! Truly life-changing! And, no, I’m not being dramatic at all (not me, not ever!). It really is incredible!
Crispy, crunchy, soft and chewy, sweet and salty = SO GOOD!
FYI – there are only 14 weeks left until Christmas, if you want to start planning your Christmas menu (fingers crossed we will be out of lockdown and able to celebrate with all of our loved ones), this cheats tomato and ricotta tart would be amazing as an appetizer or easy breakfast/brunch idea!
Gluten Free – Dairy free – Grain free – Sugar free – Low Carb – Paleo – Keto – Vegan friendly!
You’re welcome.
- Cook Time: 20 mins
- Persons: 1-2
- Difficulty: Easy
- Ingredients
- To make the tart –
- 1 sheet of puff pasty – I used Gluten Free
- 2 Heirloom (or reg) tomatoes, thinly sliced
- 3-4 Tbsp Ricotta – You can use any kind – I made my own macadamia ricotta – recipe below
- 1/2 tsp Garlic powder
- 1/4 tsp Onion Powder
- Salt and Pepper to taste
- 1 Tbsp Parmesan (I use DF/Lactose free – you can use any kind)
- To serve –
- Fresh basil
- Balsamic vinegar/reduction
- Spice Tub – Salad Dressing Mix – SPICYEM – 10 % off
- Greek yoghurt dressing –
- 2 Tablespoons of Greek yoghurt
- 1/4 teaspoon each garlic & onion powder (more or less to taste)
- Salt and Pepper to taste
- *if it’s a bit thick to drizzle, add a splash of water to reach desired consistency
- Instructions
- Pre-heat oven to 180’C / 350’F
- In a medium bowl mix your ricotta, parm, spices until well combined.
- Taste & adjust (or salt/pepper or cheese) as needed
- Spread ricotta mix over your puff pastry leaving a 1-2 cm (1/2-1 inch) border around the edge
- Top with your tomato slices & add an extra pinch of salt and pepper
- Bake for 15- 20 minutes, or until the crust is golden and cooked through.
- To serve – top with fresh basil, a drizzle of balsamic and your Greek yoghurt dressing and finish with a generous sprinkling of Spice Tub’s salad dressing mix
- Enjoy xo
Macadamia Ricotta
- Prep Time: 10 mins
- Persons: 1 C / 16 (1 Tbsp) serves
- Difficulty: Easy
- Ingredients
- 1 1/2 Cups of raw macadamias
- 1 Tablespoon of lemon juice (from 1/2 of 1 large lemon)
- 1/2 teaspoon pink salt
- 1/2 teaspoon of garlic powder
- 2-3 Tablespoons of filtered water
- Instructions
- Place all ingredients into your food processor or blender – start with 2 Tablespoons of water and add more if needed.
- Process until smooth, creamy and well combined.
- Taste and adjust seasonings as needed. Set aside.
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Question of the day –
What’s your fave quick & easy lunch/dinner?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip blondies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.
Do it, do it You know you want to xo
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