Name: Baby tomato and herbed cheese tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8
Ingredients: 250g full-fat ricotta cheese; ½ cup fresh mixed herbs (parsley, mint, chives, basil), finely chopped; Finely grated zest and juice of 1 lemon; 2 free-range eggs, lightly beaten; Sea-salt flakes and freshly ground black pepper, to season; 2 sheets butter puff pastry, thawed; ¼ cup dry breadcrumbs; 450g baby tomato medley, sliced; Extra virgin olive oil; Small basil leaves, to serve

Baby tomato and herbed cheese tart

Fresh, vibrant and a real show-stopper.

Serves 6-8

Prep

15M

Cook

20M

Total

35M

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A super-simple recipe with ready-made pastry and a medley of tomatoes.

After more vegetarian dinner ideas?

Ingredients

250g full-fat ricotta cheese

½ cup fresh mixed herbs (parsley, mint, chives, basil), finely chopped

Finely grated zest and juice of 1 lemon

2 free-range eggs, lightly beaten

Sea-salt flakes and freshly ground black pepper, to season

2 sheets butter puff pastry, thawed

¼ cup dry breadcrumbs

450g baby tomato medley, sliced

Extra virgin olive oil

Small basil leaves, to serve

Method

Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line 2 oven trays with baking paper.

Combine ricotta, herbs, lemon zest and juice, and half of the eggs in a medium bowl. Season to taste.

Put 1 sheet puff pastry on each oven tray. Leaving a 2cm border, brush each sheet with a little of the remaining egg and sprinkle with breadcrumbs. Spoon over ricotta mixture, spreading evenly over pastry. Season. Fold edges of pastry in to create a rim and brush pastry with egg. Bake for 20 minutes or until pastry is puffed and golden. Cool slightly.

Arrange tomato slices, slightly overlapping, on bases, drizzle with oil, season and top with basil to serve.

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Ingredients

Method

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