Name: Rainbow tomato tart
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 sheets frozen butter puff pastry, partially thawed; 1 free-range egg, lightly beaten; 500g fresh ricotta; 1 cup Greek-style yoghurt; 100g fetta; 1/2 x 110g tub green olives with garlic and chilli, finely chopped; 2 Tbsp chopped basil leaves, plus extra leaves to serve; 1 Tbsp chopped chives; Sea-salt flakes and freshly ground black pepper, to season; 2 x 450g tubs heirloom medley cherry tomatoes, halved (you’ll need a mixture of deep red, red, yellow, orange and green tomatoes); Extra virgin olive oil, to drizzle

Rainbow tomato tart

Colourful in looks and taste.

tomato tart with different coloured cherry tomatoes on top in line — (Photography: Tim Roberts, Styling: Lucy Busuttil, Food preparation: Clare Maguire, Recipes: Kim Coverdale and Sarah Murphy)

Serves 4

Prep

25M

Cook

20M

Total

45M

Skip to Recipe

For your next brunch with the gals, make it an at home event, and serve this delectable tomato tart! Make in under an hour, and serve with a rainbow of colour on top.

Ingredients

2 sheets frozen butter puff pastry, partially thawed

1 free-range egg, lightly beaten

500g fresh ricotta

1 cup Greek-style yoghurt

100g fetta

1/2 x 110g tub green olives with garlic and chilli, finely chopped

2 Tbsp chopped basil leaves, plus extra leaves to serve

1 Tbsp chopped chives

Sea-salt flakes and freshly ground black pepper, to season

2 x 450g tubs heirloom medley cherry tomatoes, halved (you’ll need a mixture of deep red, red, yellow, orange and green tomatoes)

Extra virgin olive oil, to drizzle

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Place puff pastry sheets on top of each other and use a rolling pin to gently press and seal them together. Drape pastry into a 24.5cm round fluted tart pan with a loose base, then roughly trim any excess. Using a fork, prick the base of the pastry, then line with baking paper and baking weights (you can use uncooked rice or dry beans if you don’t have pastry weights).

Step 2

Bake for 15 minutes, until pastry edges are lightly golden. Remove paper and weights. Brush pastry with egg. Bake for a further 10 minutes or until pastry is completely golden. Cool.

Step 3

Combine ricotta, yoghurt, fetta, olives, basil and chives in a bowl. Season.

Step 4

Spoon the ricotta mixture into the cooled tart shell, spreading gently to level. Arrange tomatoes in their colours on the top of the ricotta mixture. Season. Sprinkle with extra basil and serve drizzled with oil.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Kim Coverdale

Ingredients

Method

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