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Tomato & ricotta tart with basil oil
Serves 6
50–55 min
A summer tart of juicy tomatoes on lemony ricotta and puff pastry, finished with fresh basil oil.
| prepPreheat oven to 200°C / 390°F fan | ||||
| 600–700 g / 1.3–1.5 lb tomatoes, mixed varieties, large ones sliced 1 cm thick, small ones halved | Season tomatoes, let sit | Spread ricotta on pastry, arrange tomatoes on top | Bake 200°C / 390°F fan, 25–35 min until golden | Rest tart 5–10 min, drizzle basil oil, slice & serve |
| Extra virgin olive oil | ||||
| 250 g / 9 oz ricotta cheese | Mix ricotta with lemon zest, Parmesan, salt & pepper | |||
| 1 lemon, zest only | ||||
| 40 g / 1.4 oz Parmesan cheese, grated | ||||
| 1 sheet pre-rolled puff pastry (320 g / 11.3 oz) | Score pastry border, prick centre, brush egg | |||
| 1 egg, beaten | ||||
| Handful basil leaves | ||||
| Salt | Blend basil, salt & olive oil until spoonable | |||
| Black pepper | ||||
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