Tomato, basil and ricotta tart

Tomato, basil and ricotta tart
Serves: 2
  • 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
  1. Pre-heat oven to 220C/
  2. 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.
  3. Serve with salad and the vine tomatoes.


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