Ingredients
- ricotta 250g
- ready-rolled puff pastry 375g sheet
- parmesan (or veggie alternative) 50g, finely grated
- egg 1, beaten
- garlic 1 clove, crushed
- vine tomatoes 4, thickly sliced
- olive oil
- basil a handful of leaves
Method
-
Step 1
Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.
-
Step 2
Heat the oven to 200C/fan 180C/gas 6. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes.
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Step 3
Remove the pastry from the oven (leave the oven on) and gently press the middle down if it has puffed up. Leave to cool a little.
-
Step 4
Tip the ricotta into a bowl and add the parmesan, egg and garlic, then mix and season.
-
Step 5
Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil.
Nutritional Information
- Kcals 564
- Fat 39.2g
- Saturates 19.2g
- Carbs 33.4g
- Sugars 4.5g
- Fibre 3.3g
- Protein 17.8g
- Salt 1.2g
