Strawberry and Green Tomato Tart

The perfect picnic food to share with friends and family.


Serves 6
Prep time: 15 minutes
Cooking time: 25 minutes


  • 1 1/2 sheets frozen puff pastry
  • egg wash
  • black (or white) sesame seeds
  • ¼ cup grated Parmesan
  • Filling:
  • 2 cups ricotta cheese
  • ½ cup chopped basil leaves
  • 2 free range egg yolks
  • 1 punnet Victorian strawberries, washed & hulled, sliced
  • 2 large green tomatoes (or 1 punnet mixed tomatoes), sliced


  1. Defrost puff pastry and place on a large (40cm x 30cm) tray, overlapping the two sheets by 3cm. Brush overlapped edge with egg wash and press together well.
  2. Score a rim around the pastry of 3cm, by running a knife around the rim 3cm in, but not cutting all the way through the pastry.
  3. Egg wash this edge, then coat with sesame seeds. Sprinkle the Parmesan on the inside pastry.
  4. To make filling, combine ricotta, basil leaves and egg yolks until smooth, and spread over Parmesan. Top with sliced strawberries and tomatoes.
  5. Bake for 20 – 25 minutes at 200°C. Cool slightly before slicing and serving.

To serve, make a twist on pesto with extra fresh basil, olive oil, blitzed with some red wine vinegar.

Drink match: Chilled Rose