Skip to Content

Summer Tomato Tart

  • Makes 4 - 6 servings
  • Prep time: 15 minutes
  • Cooking time: 40 minutes

Stunning in its simplicity, this Summer Tomato Tart is the perfect way to use up an excess of tomatoes during their peak season.

Tips & Tricks

  • Use any size, or variety, of Pams Tomatoes on this tart, or try a mix!
  • Sprinkle over some basil leaves for an extra pop of flavour and freshness!

Method

  1. Place the sliced tomatoes in a large colander placed over a mixing bowl or in the kitchen sink. Generously season the tomatoes with salt and let it sit for 5 – 10 minutes so the tomatoes release some of their liquid. Transfer the tomatoes to a clean tea towel or paper towels to remove any excess moisture.

  2. Use the pastry sheets to line the bottom of a well-greased baking dish, pressing the pastry gently up the sides to create a small edge. Line the pastry with baking paper, fill with pastry weights and blind bake for 12-15 minutes at 200°C.

  3. Remove pastry from oven and allow to cool slightly.

  4. Spread the ricotta over the pastry and layer the tomatoes on top. Place back into the oven for 20 – 25 minutes, until the tomatoes are beginning to caramelise.

  5. Remove from the oven and top with prosciutto, and dollops of pesto.

Ingredients

  • 3 punnets Pams Cherry Tomatoes, sliced

  • 2 sheets Pams Flaky Puff Pastry

  • ½ tub Pams Finest Ricotta

  • 1 pack Pams Finest Authentic Italian Prosciutto Crudo

  • 3 Tbsp Pams Chunky Basil Pesto Dip