The savory tart with ricotta and yellow and red cherry tomatoes is a very soft and tasty rustic dish.
The softness is due to the fact that I included potato flakes to prepare mashed potatoes in the dough.
Perfect for a family dinner, cut into small portions, it’s excellent as an appetizer, a versatile, colorful, and tasty idea for your holiday savory buffets.
If you don’t have enough time, you can prepare it in advance and then give it a quick warm-up, or enjoy it at room temperature since it’s also good cold.
The savory tart with ricotta and yellow and red cherry tomatoes is perfect for your mountain picnics, and your friends will love it.
I love savory tarts and often prepare them for Saturday night dinner as an alternative to pizza.
With creativity and personal taste in the ingredients to use, you can create always new and special delicacies.
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups of Nuvola Caputo flour
- 1/2 cup of potato flakes for mashed potatoes
- 1/2 cup of Pecorino Romano cheese
- 1/3 cup of extra virgin olive oil
- 2 eggs
- 2/3 cup of water
- 1 1/2 tsp of fresh yeast
- 1 tsp of salt
- to taste of chia seeds
- 1 cup of sheep's ricotta
- 1 1/4 cup of yellow cherry tomatoes
- 1 1/4 cup of red cherry tomatoes
- 3 1/2 oz of diced cooked ham
- 1 clove of garlic
- to taste of salt
- to taste of oregano
- to taste of extra virgin olive oil
Tools
- Pastry Cutter
- Cake Pan
Steps
Let’s prepare the dough for our tart by mixing the potato flakes with the flour.
Add eggs and Pecorino cheese.
Pour in the oil, water with dissolved yeast, and salt.
Knead until you get a soft and smooth dough.
Cover with plastic wrap, place it in the oven with the light on, and let it rise until it doubles for about 2 hours.
While our dough is rising, let’s prepare the topping.
Wash the cherry tomatoes and cut them in half.
Place a pan on the stove with a bit of oil and a clove of garlic.
Add the cherry tomatoes.
Season the cherry tomatoes with salt and oregano, stir, and cook over high heat for 5 minutes.
The cherry tomatoes should remain whole, they should not fall apart.
When the dough is ready, divide it in half and start rolling it out with a rolling pin.
Place the disc of dough in a pan lined with parchment paper.
I used a 24 cm diameter springform pan.
Spread the ricotta with a fork on the base.
Sprinkle over the diced cooked ham.
Finish with the addition of the cherry tomatoes.
Roll out the remaining dough to cover the savory tart.
To give it a special look, I used a pastry cutter roller ideal for pies.
If you want to buy it, you can find the link among the tools.
Cover the tart and sprinkle chia seeds on top.
Bake at 356°F for 25-30 minutes.
The savory tart with ricotta yellow and red cherry tomatoes is perfect in its presentation and its creamy and tasty consistency will delight your guests.
