Tomato & Ricotta Tart

Tomato & Ricotta Tart

By: Naomi Sherman

A fast and simple vegetarian lunch or light supper, this tart is the ideal method to make the taste of summertime stretch simply that bit evenmore.

Ingredients

• 250g filo pastry, thawed
• 60g butter, melted
• 300g ricotta
• 2 eggs
• ¼ cup carefully grated parmesan
• 2 tsp carefully sliced fresh basil, plus additional for garnish
• 1 clove roasted garlic, mashed (optional)
• Salt & pepper
• 500g cherry tomatoes or sliced infant tomatoes
• 500g cherry tomatoes or sliced child tomatoes

Method

• Preheat your oven to 200°C. Grease and line a baking tray.
• Working 2 sheets at a time, layer your filo pastry with melted butter on the tray upuntil you have a base.
• Scrunch up the edges to kind a rim and brush with remaining butter.
• Combine the ricotta, eggs, parmesan, basil and roasted garlic together in a bowl and beat upuntil integrated.
• Season to taste.
• Pour into the pastry base.
• Arrange tomatoes and onion rings over the leading of the ricotta filling.
• Bake for 30 minutes till pastry is golden and filling has gently set.
• Serve warm or cold.