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Ricotta, Parmesan & Tomato Tart |
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| Serves 4 |
Prep 10 mins |
Cooking 35 mins |
Easy |
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Ingredients |
250g ricotta
375g ready-rolled puff pastry
50g Parmesan, finely grated
1 egg, beaten
4 vine tomatoes, thickly sliced
olive oil
handful of basil leaves
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Tip the ricotta into a sieve and
leave to drain over a bowl while you prepare everything
else
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Heat the oven to 200C/ Fan
180C/Gas 6. Unroll the sheet of pastry onto a baking tray
and score a border 2 cm in from the edge. Prick all over
with a fork then put it in the oven for 15 mins.
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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.
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Tip the ricotta into a bowl
and add the Parmesan and egg, then mix an season.
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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 mins 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.
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