Summer Tomato and Ricotta Tart With Oat Pastry

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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 cucharaditas de ralladura de limón finamente rallada
80g (40g/45g ) finely grated Parmesan
Sal marina y pimienta negra molida
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.