Tomato & ricotta tart


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry on a lightly floured work surface to a circle shape, about (3mm–4mm) thick. Then use the pastry to line a 20cm deep loose-bottomed flan tin. Line with foil and uncooked rice or dry beans and bake for 12-15 mins until pale golden. Remove foil.
  2. While the case is cooking, cook the peas in a pan of boiling water for 2-3 mins until just tender. Drain. Heat the oil in a frying pan and cook the salad onions and courgette for 5 mins until softened and golden. Add the peas and stir together.
  3. Beat the ricotta with the eggs, milk and seasoning. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the Parmigiano and bake for 30-35 mins until golden and puffy. Serve warm or cold.

This recipe is courtsey of Waitrose.

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Simple to make and quick to bake, this pea, ricotta and tomato tart is the perfect picnic treat


1 x 250g block from Cooks' Ingredients Shortcrust Pastry, thawed
100g Waitrose Ready Shelled Garden Peas (or frozen)
1 tbsp olive oil
1 bunch salad onions, sliced
1 courgette, diced
250g pot ricotta
2 medium eggs, beaten
3 tbsp semi-skimmed milk
8-10 essential Waitrose Cherry Tomatoes, halved
4 tbsp freshly grated Parmigiano Reggiano


Time: 15 minutes
Serves: 6
Nutrition: 342 cal 22.3g fat (12.1g of sat fat)