Tomato ricotta tart

Zingy, tangy and utterly moreish - this tart is the perfect choice for lunch, dinner or even a midday snack. Make yours with local ingredients from Spinneys
Tomato Ricotta Tart
ITP Images
Tomato Ricotta Tart
January 13, 2019
Preparation Time 20 minutes
Serves 6-8

PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang


200g salty crackers
100g butter
spinneysFOOD Salt, as needed
400g ricotta
200g cream cheese
4 tbsp double cream
45ml spinneysFOOD Fresh Mint, finely chopped
250g mix of spinneysFOOD Tomatoes: beef, cherry, & plum varieties
2 tbsp olive oil
15ml spinneysFOOD Organic Balsamic Vinegar
spinneysFOOD Micro Greens, as needed


  • 1

    Combine the salty crackers and butter in a food processor. The mixture should be able to hold together when pushed together

  • 2

    Push and evenly spread the cracker mixture into a pie dish (include the sides). Refrigerate

  • 3

    In a bowl, mix the ricotta, cream cheese, double cream, mint and parsley together. Transfer mixture into the pie dish

  • 4

    Slice the big tomatoes and halve the small tomatoes. Place on top of the ricotta in the pie dish

  • 5

    Drizzle with olive oil and balsamic vinegar and season with salt and pepper

  • 6

    Garnish with micro greens



Add a splash of colour to your meal with this fresh, fun and flavoursome side
Treat yourself with this hearty British classic, with a contemporary twist
Turn your leftover goats cheese into this delicious tart by pastry chef and blogger, Nadia Parekh
This hearty vegetarian dish by chef and food blogger, Katelyn Allegra, is a great option for brunch, lunch or a light dinner!