This dazzling tart isn't hard to sell. Source beautiful tomatoes and you're halfway there.
- 2 sheets frozen shortcrust pastry, thawed
- 30 g unsalted butter
- 4 spring onions, peeled, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 100 g ricotta
- 4 eggs
- ½ cup (125 ml) pure (thin) cream
- ½ cup (40 g) finely grated pecorino
- 500 g heirloom tomatoes, thinly sliced
- ½ bunch basil leaves
- extra virgin olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Grease a 25 cm loose-bottomed tart pan.
Cut one pastry sheet into thirds. Place the pastry strips along 3 edges of the full sheet, overlapping slightly, to make one large piece of pastry. Cover with a sheet of baking paper and gently press along the edges to join. Use to line the base and sides of the pan, trimming any excess. Prick base with a fork and chill for 30 minutes to firm up.
Preheat oven to 180ºC. Line pastry case with baking paper and baking weights. Bake for 10–12 minutes, then remove the weights and paper, and return to the oven for a further 5–7 minutes until golden and dry. Remove from the oven and cool.
Meanwhile, melt butter in a frypan over medium heat, add spring onion and cook for 5–6 minutes until soft and golden. Add balsamic and sugar, then cook, stirring, for a further 1 minute until sugar has dissolved and balsamic has reduced.
Transfer onion mixture to the pastry case and top with dollops of ricotta. Whisk eggs, cream and pecorino, then season and pour into the pastry shell.
Bake for 20–25 minutes until the filling is just set. Stand in the pan for 10 minutes. Transfer tart to a plate. Arrange the tomato slices on top and sprinkle with basil leaves.
Drizzle with oil and serve.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.