Make every day gourmet with this flavourful tomato tart that’s sure to satisfy your senses with the beautiful combination of Italian flavours from basil pesto and ricotta cheese filling.

This tart was entirely made from home grown organic produce. Almost everyday I’m plucking these beautiful tomatoes from my backyard and try to make use of them in all different recipes...whether it’s in soups, curries, pastas, chutneys, jams, sandwiches, wraps or in salads, pretty much in everything you wanna add that kick of tomatoes.

This exotic looking rich crust tart is filled with ricotta and Parmigiano Reggiano layered with walnut basil pesto, which is again made from fresh basil growing in my backyard. To play with the summer’s bounty, I added all different colours and sizes of tomatoes and it looked sooo pretty, and tasted divine. A subtle hint of thyme in the crust adds a different dimension of flavours to the tart.

Either make it as big tart for sharing, or just individual ones, they surely will grab the attention when served at your tea or dinner party.



PREP TIME: 30 minutes

BAKING TIME: 55 minutes to 1 hour

PASSIVE TIME: 30 minutes


For Pastry:

  • 250g/2 cups of plain flour

  • 175g unsalted butter, cold and diced

  • 1/2 tsp salt

  • 1/4 tsp dried thyme

  • 2-3 tbsp cold water

For Pesto:

  • 2 cups loosely packed basil leaves

  • 75g Parmigiano Reggiano, chopped

  • 1/2 cup extra virgin olive oil