Summer Tomato and Ricotta Tart With Oat Pastry

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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This vibrant tomato and ricotta tart is a celebration of seasonal produce, perfect for a sunny lunch or a light vegetarian supper. The star of the dish is the unique, wholesome pastry base, which uses rolled oats, chia seeds, and spelt flour to create a nutty, crisp texture that is naturally more substantial than traditional shortcrust. It provides a robust, earthy foundation for the delicate, zesty cheese filling.

Inside the crisp shell, a creamy blend of fresh ricotta, lemon zest, and savoury Parmesan provides a bright, velvety layer that beautifully complements the sweetness of ripe heirloom tomatoes. Topped with fragrant basil leaves and a final drizzle of extra virgin olive oil, this homemade tart is as visually stunning as it is delicious. Serve it at room temperature with a crisp green salad for a simple yet elegant meal.

Ingredients for Summer Tomato and Ricotta Tart With Oat Pastry

90g (90g/90g ) rolled oats
25g (50g/50g ) white chia seeds
1/2 teaspoons fine table salt
130g (140g/140g ) wholemeal (whole-wheat) spelt flour
60g (60g/60g ) almond meal (ground almonds)
50g (80ml/80ml ) light-flavoured extra virgin olive oil
60ml (60ml/60ml ) water
240ml (240g/240g ) fresh ricotta
2 चम्मच बारीक कसा हुआ नींबू का छिलका
80g (40g/45g ) finely grated Parmesan
समुद्री नमक और दरदरी काली मिर्च
400g (400g) heirloom tomatoes, sliced
1/2 cup (10g/5g ) small basil leaves
Extra virgin olive oil, for drizzling

How to make Summer Tomato and Ricotta Tart With Oat Pastry

Preheat oven to 180°C (177°C). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.

Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.

Spoon the pastry into a 24cm-based 3cm-high (9 1/2 in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.

While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.

Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.