Summer Tomato, Ricotta and Halloumi Tart

Its finally here, one of my favourite seasons on the farm. Our greenhouses and fields are filled with so many meaty and juicy tomatoes. They are absolutely delicious and sweet and I can't help but obsess with them. One of my favourites is in our Greenhouse #4 where farmer Jess planted a variety of tomatoes with fresh Genovese basil. The aroma is absolutely heavenly and one of the most beautiful greenhouses. With it being tomato season, I love eating them fresh, this Tomato tart does just that. Inspired by our family trip o Italy, it has a rice and sesame seed crust with a creamy ricotta and Halloumi filling. Topped with thin slices of our heirloom tomatoes and fresh basil, this tart is a summer's dream. 

Enjoy xo



500 g heirloom tomatoes halved and thinly sliced

2 tbsp Extra-virgin olive oil

2 tbsp balsamic vinegar

fresh basil leaves


4 cup whole grain brown rice, cooked

3 tbsp white sesame seeds

3 tbsp black sesame seeds

1/2 cup grated parmesan cheese

1 large egg, lightly beaten

1/2 tsp salt


475 g Ricotta, unstrained

1/2 cup halloumi cheese grated 

2 large garlic glove minced

1 tbsp grainy mustard 

2 large eggs, lightly beaten

1/2 tsp fresh ground pepper


Preheat oven to 400 F. Grease a 11 inch round fluted spring form pan

In a food processor, add rice, parmesan cheese and sesame seeds. Pulse until rice is finely chopped. Place mixture into bowl, add egg and season with salt. Mix well until it forms into a coarse dough.

Wet hands and press dough into spring form pam evenly and up the sides. Place in Bake in the oven for 20 -25 minutes or until slightly golden.

To make filling, whisk together all ingredients until creamy and pour mixture into warm pie crust. Reduce oven heat to 350 F and bake pie for 25-30 minutes until cheese mixture is just firm. Remove from oven and let cool completely.

Layer top of cooled pie with sliced and halved tomatoes. Drizzle olive oil and balsamic vinegar on top of tomatoes and finish with fresh basil.

SERVINGS 6-8 | PREP & COOK TIME 1 hour + cooling

Copyright © 2016 Irene Matys.

All Rights Reserved.

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