This simple and tasty savoury tart is the embodiment of Summer and days in the open air. With a glass of Corvo Rosso and a convivial tableful, the Mediterranean summer will be all around you!


To serve 4:

300 gr goatsmilk ricotta

2 Red Tropea onions

250 gr cherry tomatoes

1 Disc puff pastry

2 Eggs

Extra virgin olive oil

Salt and pepper




Step 1 – First peel and cut the two red Tropea onions into thin slices. To make them more digestible, put them in a bowl of water and leave to soak for about an hour.


Step 2 – In the meantime, start making the filling by creaming the ricotta with a wooden spoon and adding a spoon of olive oil, a pinch of salt, and a generous grind of pepper and nutmeg. Add the eggs to the mixture and mix everything together thoroughly.


Step 3 – Drain the onions and sweat gently in a pan with a drizzle of olive oil, a little water and a pinch of salt. Once soft, leave them to cool then mix carefully with the ricotta. Wash the tomatoes and dry well.


Step 4 – Heat the oven to 180°. Unroll the pastry and use it to line a round tart tin, filling it with the ricotta mixture and making sure to spread it evenly. Add the whole tomatoes and bake for about 40 minutes. Serve slightly warm with a glass of Corvo Rosso.

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