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Spiced Ricotta and Tomato Tart

Kendra Phillips

Posted on December 21 2022

Spiced Ricotta and Tomato Tart 



Puff Pastry 

3-4 Large tomatoes 

½ Cup Ricotta 

Curry Traders Indian BBQ Rub 


1 Egg 

  1. Preheat your oven to 200-220 degrees 
  2. Prep your ricotta! In a bowl add your ricotta, with 2-3 tablespoons of our Cury Traders Indian BBQ Rub, a big pinch of salt, and ¼ of a juice of a lemon. (Add extra rub to your liking)
  3. Thinly slice your tomatoes into circles. 
  4. Grab your puff pastry out of the freezer. To get that delicious crust we used an extra sheet to cut the crust so it was nice and thick. Remove the plastic baking a pop it onto a baking tray. With the other piece, cut 2-3cm strips of pastry to act as the border. 
  5. Place your strips on the outside of the first sheet of puff, and then you have your tart base ready to load up. In the centre square, poke a few holes in the pastry, then add your ricotta filling evenly to the base. 
  6. Whisk your egg to make an egg wash and brush the crust of the tart, then pop it into the oven for 10 minutes. (If you’d like to have fresh tomato on the tart leave in the oven until cooked and golden and add tomatoes fresh on top) 
  7. Add your thinly sliced tomatoes in rows, overlapping to create a bit of a pattern. You should like around about 5 rows. Add a sprinkle of the Curry Traders BBQ Rub to the top of the tomatoes and place back in the oven for another 10 minutes or until the pastry is cooked and golden brown. 
  8. Allow cooling for 5 minutes before cutting and serving fresh and warm! Top with fresh coriander and a drizzle of greek yoghurt if you like!