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Friends, August has been a total whirlwind and I have barely had a chance to stop and appreciate all of the things that I love so much about the summer. One day last week though I took a break and picked all I could from my little studio garden (basically just tomatoes and herbs at this point, heh) and made this tomato tart. If I’m being totally honest, I’m not a huge tomato fan but I find that even non-tomato lovers, like me, can get behind a freshly picked tomato. They really are just so much better! The tomatoes in my studio garden are bursting like crazy right now so, despite the fact that they aren’t my favourite veggie, I wanted to try and make something that really embraced them. A tomato tart was the perfect dish and woaaaah was it delicious.
A delicious savoury dish which is perfect for lunch or dinner. The perfect meal to embrace and enjoy tomato season!
Pre-heat the oven to 400 degrees and prepare your pie crust - either pre-made or to your preference.
In a bowl combine the ricotta with the garlic, chopped thyme, and plenty of pepper.
In a separate bowl, combine the cherry tomatoes with basil and parmesan cheese. Toss with a drizzle of olive oil.
Fill the base of your pie tart with 1/2 of the ricotta mixture (1 cup). Top with the tomato mixture. On top add the remaining ricotta in large dollops. Pierce the tomatoes with a fork or knife so that they can more easily cook and release liquid earlier on in the process.
Place your tart in the oven and bake for 30 minutes or until the crust is fully cooked.
Allow to cool slightly and serve!
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