Summer Tomato and Ricotta Tart With Oat Pastry

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This vibrant tomato and ricotta tart is a celebration of seasonal produce, perfect for a sunny lunch or a light vegetarian supper. The star of the dish is the unique, wholesome pastry base, which uses rolled oats, chia seeds, and spelt flour to create a nutty, crisp texture that is naturally more substantial than traditional shortcrust. It provides a robust, earthy foundation for the delicate, zesty cheese filling.

Inside the crisp shell, a creamy blend of fresh ricotta, lemon zest, and savoury Parmesan provides a bright, velvety layer that beautifully complements the sweetness of ripe heirloom tomatoes. Topped with fragrant basil leaves and a final drizzle of extra virgin olive oil, this homemade tart is as visually stunning as it is delicious. Serve it at room temperature with a crisp green salad for a simple yet elegant meal.

Ingredients for Summer Tomato and Ricotta Tart With Oat Pastry

90g (90g/90g ) rolled oats
25g (50g/50g ) white chia seeds
1/2 teaspoons fine table salt
130g (140g/140g ) wholemeal (whole-wheat) spelt flour
60g (60g/60g ) almond meal (ground almonds)
50g (80ml/80ml ) light-flavoured extra virgin olive oil
60ml (60ml/60ml ) water
240ml (240g/240g ) fresh ricotta
2 teaspoons finely grated lemon zest
80g (40g/45g ) finely grated Parmesan
Sea salt and cracked black pepper
400g (400g) heirloom tomatoes, sliced
1/2 cup (10g/5g ) small basil leaves
Extra virgin olive oil, for drizzling

How to make Summer Tomato and Ricotta Tart With Oat Pastry

Preheat oven to 180°C (177°C). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.

Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.

Spoon the pastry into a 24cm-based 3cm-high (9 1/2 in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.

While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.

Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.