Italian Tomato Tart with Ricotta

Ingredients

• 175 g flour
• Salt
• 50 g yogurt butter
• 40 g parmesan (1 piece)
• 75 g ricotta
• 1 egg
• Pepper
• 2 spritz lemon juice
• 400 g mixed tomatoes (e.g., cherry, beefsteak, eggplant)
• 1 tbsp Olive Oil
• 1 tbsp dried thyme
• 80 g arugula (1 bundle)

Instructions

1. 1.

   Process flour, a pinch of salt, 5 tbsp water and butter into dough and shape into a ball. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Grate parmesan. Mix with ricotta and egg, season with salt, pepper and lemon juice.

3. 3.

   Wash tomatoes, optionally cut off stems, halve or slice them.

4. 4.

   Grease a rectangular tart pan (about 10 x 30 cm) with oil. Roll out dough thinly and line the pan, lifting a rim.

5. 5.

   Spread ricotta mixture over the dough, top with tomatoes, season with salt, pepper and thyme.

6. 6.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

7. 7.

   Meanwhile wash and dry arugula. Top the tart with it before serving.