Tomato, basil and ricotta tart
- 250g puff pastry
- 100g ricotta
- 6 medium sized red and orange tomatoes, sliced
- 12 fresh basil leaves
- olive oil
- 10 cherry tomatoes on the vine
- Pre-heat oven to 220C/
- Gas 7. Grease and line a baking tray with greaseproof paper, roll out pastry to fit the tray, place on tray and prick with a fork and lightly score 1cm from the edge. Spread over a thin layer of ricotta, keeping within the score lines, top with tomato slices and basil leaves. Brush lightly with olive oil and cook for 10-15 mins until golden and risen at the edges.
- Serve with salad and the vine tomatoes.