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Fresh Tomato Thyme Tart

Tomato Thyme Tart

There has been an extended Summer weather spell in Melbourne over the last two weeks. Souring temperatures reduce my desire to cook anything that takes too long or that is not cold or salad based. This lovely fresh tart can be eaten warm or cold. I made this one in the morning before it got too hot and we ate it later in the day for dinner. Both of my boys enjoyed this meal. It will return to our family menu over the coming weeks.  You can find lots of my family friendly recipes here.

This dish was inspired by these things:

1. My daily collection of fresh tomatoes 

2. A picture in March 2013 Delicious Magazine of a heirloom tomato tart

3. We enjoy having a meat free meal at least once per week

4. Mel from The Adventures of Miss Piggy mentioned that she needed some inspiration for dishes that can be made with thyme.

She has a fabulous balcony garden and a very healthy thyme plant that needs to be used up.

  • Serves: 4 with a side dish
  • Preparation Time: 10 minutes
  • Cook Time: 45 minutes

This recipe is based on a long rectangle pan sized 35.5 x 13 cm. A different sized pan will work equally well but cook time may need to be altered


  • 2 sheets of shortcrust pastry defrosted
  • rice for blind baking
  • 5 eggs
  • 1 cup light ricotta cheese
  • 1/4 cup of fresh thyme leaves, plus additional sprig for topping
  • 1/2 cup of shaved Parmesan
  • salt and pepper
  • 4 medium sized tomatoes – sliced
  • 1 tablespoon of olive oil
  • 1/2 tablespoon of balsamic vinegar
  • salt and pepper to season


  1. Heat oven to 160 degrees
  2. To a greased pan add the shortcrust pastry end to end in the base
  3. Put baking paper into the pan on top of the pastry and add rice or pastry weights and then cook for 20 minutes (blind bake)
  4. To a mixing bowl add the eggs, ricotta, fresh thyme and Parmesan and season with salt and pepper
  5. Remove the pastry from the oven and discard the baking paper and rice
  6. Pour the egg mixture into the pan, on top of the pastry
  7. Increase the heat of the oven slightly to 170 degrees and cook for 20-25 minutes until golden on top and set in the middle. Test for readiness with a skewer and ensure that no liquid is oozing from the tart
  8. Remove the tart from the oven and allow to cool for 5 minutes then carefully remove from the baking tin
  9. Top with freshly sliced tomatoes
  10. Combine the olive oil and balsamic, whisk with a fork. Drizzle over the tomatoes prior to serving and season with salt and pepper
  11. Serve with vegetables or a summer salad.

Today I am visiting my friend Marnie’s blog, 3 Pickles. She has started a regular link up for family friendly recipes. Be sure to visit if you need some inspiration. 






A Fresh Legacy



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{ 1 comment… add one }
  • Miss Piggy March 12, 2013, 2:22 pm

    Looks GREAT – and it uses up quite a bit of thyme too which I like. I only have a round tin…that I’ve never used, but it might be time/thyme to break it out of the cupboard.

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