Tomato & Ricotta Tart

A delightful Summery tart combining creamy ricotta and tangy pecorino with honey and fresh thyme, topped with sweet juicy tomatoes.

Makes 4


  • 200g Juvela Gluten-Free White/Fibre Mix
  • 50g lard
  • 50g hard margarine
  • 1 medium egg, beaten
  • Cold water
  • 250g ricotta
  • 75g pecorino cheese, grated
  • 1tbsp olive oil
  • 2tsp runny honey
  • 1tbsp fresh thyme leaves
  • Zest of half a lemon
  • Salt and freshly ground black pepper
  • 500g mixed tomatoes – a few large tomatoes, plus small red yellow and green tomatoes
  • Handful of basil leaves
  • Method

    1. Place the Mix in a bowl, cut the fats into small pieces using a knife and add them to the Mix. (It is important to keep the fats as cold and hard as possible so leave them in the fridge right up until you need to use them).
    2. Using your fingertips, rub the fats into the Mix until the mixture resembles coarse breadcrumbs. (It is important not to over-rub the fats – any larger pieces left will be incorporated later when the pastry dough is kneaded).
    3. Lightly stir in the egg and then gradually add sufficient cold water to produce a soft but not sticky dough (you will probably need 2-3tbsp in total).
    4. Using your hands, move the mixture around the bowl allowing it to form a dough without actually forcing it together. When the dough starts to clean the bottom of the bowl, sufficient water has been added.
    5. The dough will still be quite crumbly, so this kneading stage is crucial. (This may seem very strange, but gluten-free pastry differs to traditional pastry as it actually benefits from being handled).
    6. Lightly dust a surface with Mix and knead the dough 1-2 minutes. The pastry will change in texture, becoming much smoother and more pliable.
    7. The pastry is now ready to use. To roll out, lightly dust the surface and the rolling pin with Mix and roll out using smooth short strokes. Keep the pastry moving around the surface but do not turn it over. As the piece gets bigger, use your rolling pin, rather than your hands, to pick it up.
    8. Roll out the pastry to a large circle, sufficient to line an 8-9inch loose-bottomed tart tin.
    9. Line the tin with the pastry and trim off the edges with a sharp knife. Bake pastry case blind in a preheated oven (200°C/180°Fan/400°F/Gas Mark 6) for 15-20minutes until pastry is golden.
    10. In a bowl, combine the ricotta, pecorino, honey, thyme and lemon, and season with black pepper.
    11. Once pastry is cooled, spread ricotta mixture over the pastry base.
    12. Slice the large tomatoes and layer over the top of the ricotta. Slice the small tomatoes and place another layer of small tomatoes on top.
    13. Season well with black pepper and thyme leaves to serve.