Cherry Tomatoes, Ricotta EVOO Rolled Oat Tart

  • Preparation: 10min
  • Cooking Time: 20min
  • Serves: 6



– 250g Ricotta
– 40g grated Parmesan
– Rind of one Meyer lemon
– Pinch of salt
– 250g mixed Heirloom Cherry Tomatoes (sliced)
– 1/2 bunch of Basil leaves


– 140g Rolled Oats
– 140g Spelt Flour
– 60g Almond Meal
– 60ml Water


Step 1

Preheat oven 150°C. Grease 6 x 12cm diameter individual pie dishes

Step 2

Place dry ingredients in a food processor. Pulse for a minute until it resembles fine crumbs.

Step 3

Add in the wet ingredients. Pulse again until mixture is well combined.

Step 4

Divide into 6 portions and spoon the mixture into the individual pie dishes. Press into the base and side.

Step 5

Baked for 15 minutes or until shell is golden brown.

Step 6

Cool tart shells completely before assembly.

Step 7

Into a mixing bowl, mix the Ricotta and grated Parmesan. Season with Salt and Pepper.

Step 8

Spoon mixture into the tart shell. Top with sliced Tomatoes and Basil leaves. Drizzle Extra Virgin Olive Oil over the tart. Serve immediately.