Tomato and ricotta tart
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 250g ricotta
- 375g sheet ready-rolled puff pastry
- 50g parmesan (or veggie alternative)finely grated
- 1 eggbeaten
- 1 clove garliccrushed
- 4 vine tomatoesthickly sliced
- olive oil
- a handful of leaves basil
Nutrition: per serving
- kcal564
- fat39.2g
- saturates19.2g
- carbs33.4g
- sugars4.5g
- fibre3.3g
- protein17.8g
- salt1.2g
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.
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.
