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Roast Tomato and Ricotta Tart

Donal Skehan


Roasted Tomato and Ricotta Tart

Recipe from Donal Skehan

Prep Time: 15 minutes | Cooking Time 20-25 minutes

Serves: 4


  • 200g (1 3/4 cups) cherry tomatoes (ideally a mix of red and yellow), halved

  • A few fresh thyme sprigs, leaves stripped, plus extra to garnish

  •  1 Tbsp. olive oil

  •  375g or 1 block of puff pastry, defrosted if frozen

  • 150g (1 1/4 cups) ricotta cheese

  • 1 small zucchini, shaved into ribbons

  • 120g  (4 cups) arugula

  • 1 Tbsp. balsamic vinegar

  • Extra virgin olive oil, for drizzling


  • Step 1. Preheat the oven to 200C/180C fan/Gas 6 and line a baking tray with parchment paper.
  • Step 2. Put the cherry tomatoes into a bowl and toss with the thyme leaves, the olive oil and some sea salt and pepper. Set aside at room temperature to allow all of the flavours to develop.
  • Step 3. Use a rolling pin to roll the puff pastry out on a clean, well-floured work surface until you have a large square about 1cm thick. Trim the edges with a sharp knife and slice into four smaller squares.
  • Step 4. Transfer to the lined baking tray and use a knife to score a 1-2cm border inside each square. Prick the pastry bases with a fork.
  • Step 5. Spread the ricotta cheese over the base of each tart, then divide the tomatoes between the tarts. Bake in the oven for about 20 to 25 minutes until the tomatoes have reduced in size by half and are slightly charred and the pastry has turned a nutty brown. Leave to cool for five minutes.
  • Step 6. Toss the zucchini and arugula with the balsamic vinegar and add a drizzle of extra-virgin olive oil and salt + pepper. Arrange the tarts on plates, scatter with a few thyme leaves and serve with the simply dressed salad.

What You'll Need