Australian home cooks have a new secret weapon for effortless summer entertaining and breezy weeknight dinners: a stunning Perino tomato and ricotta tart that comes together in just 40 minutes. This versatile dish is as perfect for a meat-free main as it is for being sliced into lunchbox portions or elegant canapes.
The Ultimate Quick & Impressive Dish
With a total time of only 40 minutes—10 minutes of prep and 30 minutes of cooking—this tart is a game-changer for busy households. It serves four generously as a main but can easily be adapted. The recipe starts with a simple sheet of all-butter frozen puff pastry, providing a flaky, golden base with minimal effort.
Simple Ingredients, Maximum Flavour
The magic lies in the combination of fresh, quality ingredients. The filling features 180 grams of fresh ricotta cheese, whipped smooth with lemon zest, thyme, and an egg yolk for richness. This is generously spread over the pastry, leaving a one-centimetre border.
The star of the show is two 200-gram packs of Perino tomatoes, halved and arranged over the ricotta base. These sweet, blistered tomatoes are elevated by a fragrant scatter of red onion, garlic, and more thyme tossed in extra virgin olive oil. A pinch of sea salt before baking enhances all the natural flavours.
Finishing Touches & Serving Suggestions
Once baked at 200 degrees Celsius until golden, the tart is allowed to cool slightly before being finished with 180 grams of torn bocconcini or mozzarella and a generous handful of fresh basil leaves. The result is a visually impressive, deliciously savoury tart that tastes of summer.
The recipe creator suggests serving it with a fresh green salad. Leftovers are highly recommended for lunchboxes the next day, proving this dish's fantastic versatility. It's a foolproof recipe that delivers on both flavour and presentation, making it an ideal choice for anything from a casual family dinner to a last-minute gathering with friends.
