On September 28, 2026
By Rebecca Field
Ingredients
400g tomatoes
1tsp sugar
2tsp vinegar (balsamic is the best)
1 garlic clove, thinly sliced
Crust:
80g walnuts
80g self raising flour
80g cold butter, cut into cubes
Pinch of salt
40g parmesan
Alternatively use 1 pre-rolled sheet of puff pastry or one flour tortilla
Filling:
400g ricotta
5 medium eggs
1 1/2 tbsp flour
1 1/2 tbsp Dijon mustard
3 tbsp sage leaves
Method:
Preheat the oven to 140oC. Prepare a round tin by lining with parchment paper or greasing and flouring. Place a tray underneath in case it leaks.
Cut the tomatoes into thick slices, or if using cherry tomatoes cut in half. Sprinkle the sugar and and balsamic over the tin and arrange the tomatoes on top. Sprinkle on the garlic and bake for 30 mins to one hour, depending on the size of your tomatoes.
Finely crush the walnuts.
Mix flour and salt, rub in butter, then mix in walnuts, parmesan and some freshly ground pepper. Place in the fridge for 30 mins.
Remove tomatoes from the oven.
Mix ricotta, eggs and flour, mustard and sage until well blended. Season well and spoon over tomatoes, making sure they stay in place. Spread crumble over the top.
Return to the oven and cook for 40 mins. Leave to cool for at least 30 mns to set.
Invert onto a plate.
Serve lukewarm or cold with a green salad.
