Get your tastebuds tingling with homemade rustic tomato tarts. Whether you’re hosting a relaxed gathering at your place or putting together a dainty Mothers’ Day brunch, this recipe is just the ticket.

Pleasing to the eye and a party for the palate, these homemade rustic tomato tarts are the perfect autumn mouthful to add to grazing tables or to serve as appetisers. The refreshing combination of juicy tomatoes, creamy ricotta and tangy lemon juice is a match made in tart heaven.

Now, what about the crust? We like making the pastry dough in a food processor to speed things up. Save some time on the day by making the dough in advance and freezing it.



Makes: 4
Prep: 20 minutes (+ 1 hour and 20 minutes chilling)
Cook: 35 minutes

  • 1 cup wholemeal flour
  • 1 tsp seasalt
  • 90g cold butter, cubed, plus 1 tbsp extra
  • 1 tbsp iced water
  • 2 brown onions, sliced
  • 1⁄2 cup ricotta cheese
  • 1 cup mixed heirloom tomatoes, cut into 3cm pieces if large
  • 1⁄2 cup mixed fresh tender herbs
  • lemon juice and olive oil for dressing


  1. Pulse the flour, salt and butter in a food processor until the mixture resembles very coarse breadcrumbs. Slowly add 1 tablespoon of iced water, then turn the mixture out onto your work surface and knead lightly. Shape into a disc, enclose in plastic wrap and put it in the fridge to chill for 1 hour.
  2. Meanwhile, melt the extra butter in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring every couple of minutes, for 15 minutes, or until the onions are soft and dark brown in colour. Deglaze the pan with 2 tablespoons of water if needed. Season to taste and set aside.
  3. Preheat the oven to 200°C. Divide the chilled dough into 4 even portions. Roll
    each portion into a 12cm round, about 3mm-thick. Grease four 8cm fluted tart tins and line each with pastry. Prick the bases and return to the fridge to chill for another 20 minutes.
  4. Line pastry cases with baking paper and fill with pastry weights, dried rice
    or beans. Blind bake for 12 minutes, then remove paper and weights. Top with ricotta, caramelised onion and tomato. Return the tarts to the oven and bake for a further 15 minutes or until the tomatoes are nicely roasted.
  5. Put the herbs in a small bowl and dress with the lemon juice and olive oil. Pile high on each tart and serve immediately.

HINT: If you don’t have a food processor you can get the same result by rubbing the butter into the flour mixture with your fingers. A good quality, store-bought shortcrust pastry could be used in place of making your own.

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Homemade Rustic Tomato Tarts Recipe
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