Jarrod Walsh: Summer Tart with Ricotta, Heirloom Tomatoes & Stone Fruits Recipe

Summer Tart of Pepe Saya Buttermilk Ricotta, Heirloom Tomatoes & Stone Fruits
Jarrod Walsh
Serves 4-6

For the filling:

2.4L Pepe Saya buttermilk (if you are stretched for time you can substitute for Vannella stracchiatella instead)
250ml pouring cream  – Tilba Dairy
3 tomatoes, any variety – Block 11 Organics
1 yellow nectarine – Prickle Hill Produce
1 yellow peach – Kurrawong Organics
1/2 bunch shiso leaves (or purple perilla) – Darling Mills Farm
2 bunches lemon thyme – Produce by the River
250ml grapeseed oil – Spice Zen
Zest of 2 lemons – Fanelli Organics
Verjuice or white wine vinegar
Salt flakes – Olsson’s Sea Salt
Cracked black pepper 

For the tart base:

8 inch tart mould with removable base
340gm plain flour – Wildflower
170gm butter – Pepe Saya
Pinch of salt – Olsson’s Sea Salt
100gm cold water
spray oil
1 egg (for egg wash) – Hilltops Free Range 


  1. Place buttermilk into a medium sized pot and bring to boil. Once buttermilk has come to the boil take off the heat and set aside for 20-30 minutes. Pour buttermilk into a cloth lined ricotta basket (can use a pasta strainer or sieve instead.) Make sure to have something under the basket to catch the whey. Set aside and cool to room temp.
  2. Pre heat fan forced oven to 180c.
  3. Using a stand mixer with the paddle attachment combine flour, chilled butter and salt. Mix until the dough forms a sand-like consistency. Quickly add water and mix for 30 seconds, then transfer the dough onto cling film and wrap. Place in the fridge and let rest for 30 minutes.
  4. In a high-speed blender add 1 ½ bunch lemon thyme with oil and blend on high for 2-3 minutes. Strain through a fine strainer and set aside.
  5. Whilst waiting for the dough to rest, slice tomatoes and stone fruits and set aside. Shiso leaves can be picked or shredded however you like.
  6. Once the dough has rested, take a rolling pin and, dusting with a bit of flour, roll thinly to about 3mm thick. Spray the tart mould with spray oil and gently lay the dough over. Press the dough gently into the mould. With a rolling pin, roll over the top of the mould to remove the excess dough. Place into fridge and rest for another 30 minutes.
  7. Whilst the dough is resting, add the cream and lemon zest to the ricotta. Season with salt to taste and set aside.
  8. Once the dough has been rested, take a fork and make some punctures in the mould. Cover with foil or baking paper and blind bake in the oven with some rice or grain on top of the cover for 15-20 minutes (depending on oven) or until golden brown on the outside. Take out of the oven and remove the blind bake mix. Brush with an egg wash and cook for a further 5 minutes until the base is evenly coloured. Take bake out of the oven and carefully remove the shell and let cool on a cake rack.
  9. Once the base has cooled, place it on a suitable size plate. Fill with the ricotta and spread until the base is evenly covered. Place tomatoes in a large bowl and dress with a good splash of verjuice, thyme oil mix, salt flakes and cracked pepper. Lay evenly over the ricotta with a few slices of nectarine and peach. Finish with the shiso leaves, lemon thyme leaves a good crack of pepper, salt and a little more thyme oil mix.