Baked ricotta and tomato tart.
Cook time: 35 mins | Prep time: 15 mins | Serves: 6
Ingredients.
1 sheet of puff pastry, defrosted, 36cm x 28cm. I use Careme pastry
1 cup ricotta, can use low fat
1/2 cup sun-dried tomatoes, with 1 tablespoon sun-dried oil
2 lemons, zest
500g (6-7 small) heirloom tomatoes, slice into. 0.5cm rounds
2 tablespoons basil pesto, storebought
sea salt and cracked pepper
Garnish:
12 basil leaves
Method.
1. Preheat oven to 180ºC fan (356ºF). In a food processor, blend the sun-dried tomatoes for 1 minute or until you get a coarse paste. Add the ricotta and pulse until combined.
2. On a lined baking tray, lay puff pastry. Spread the sun-dried tomato and ricotta mixture, leaving a 4cm space from the edges.
3. Add the zest of 1 lemon. Make 3 rows of sliced tomatoes. Each row overlapping 1/3 of the tomato underneath.
4. Fold over the 4 edges, pressing down lightly. Season with sea salt and cracked pepper. Bake for 35 minutes or until pastry is golden brown.
5. Slide tart onto a chopping board. Mix basil pesto with 1 tablespoon of olive oil and drizzle over tart. Zest the remaining lemon on top. Serve with basil leaves, sun-dried tomato oil and extra seasoning.
