Tomato and Ricotta Tart
70 mins 
Serves 6 
INGREDIENTS
Metric
Imperial
- 4 slices SASKO LOW GI SOY & LINSEED WHITE BREAD
- 50 g butter (melted)
- 1 onion (150 g, diced)
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Small handful fresh parsley (5 g, chopped)
- 350 g ricotta cheese
- 4 extra-large eggs
- 1/2 cup cream
- Salt and pepper
- 300 g cherry tomatoes
- 4 slices SASKO LOW GI SOY & LINSEED WHITE BREAD
- 1.76 oz butter (melted)
- 1 onion (0.33 oz, diced)
- 2 Tbsp olive oil
- 1 tsp fresh thyme
- Small handful fresh parsley (0.01 oz, chopped)
- 12.34 oz ricotta cheese
- 4 extra-large eggs
- 1/2 cup cream
- Salt and pepper
- 10.58 oz cherry tomatoes
METHOD
- Preheat the oven to 180°C and grease a 23cm, round, springform cake tin.
- Blitz the bread in a food processor into bread crumbs.
- Add the melted butter and blitz again to coat the bread crumbs.
- Press the breadcrumbs into the bottom of the springform tin to form a base and bake for 15 minutes. Set aside.
- Sauté the onions in the olive oil, thyme, parsley and a dash of salt and pepper until the onions have softened (approx. 10 minutes). Set aside to cool.
- Mix the ricotta, eggs, cream and a pinch of salt and pepper together with an electric beater until smooth.
- Add the cooled onions and stir to combine.
- Pour the ricotta mixture over the bread crumb base and scatter over the cherry tomatoes.
- Bake in the centre of the oven for approximately 50 minutes or until the centre of the tart is just set.
- Allow to cool for 30 minutes before loosening around the edge of the tart with a knife and releasing from the springform tin.
- Serve warm or cold.
6 
