Tomato and Basil Tart

Ingredients:
12 oz (375 g) readymade puff pastry
9 oz (250 g) cherry tomatoes
1 cup (250 g) ricotta cheese
2 large eggs (beaten)
2 tbsp freshly chopped basil
5 tbsp (25 g) Parmesan cheese (grated)
Salt and black pepper

Preheat the oven to 400˚F (200˚C). Using a rolling pin on a lightly floured surface, roll out the pastry into a rectangle measuring about 10” x 15” (25 cm x 38 cm).

Place on a large flat baking sheet and, using a sharp knife, score a 1 in (2.5 cm) border along the sides of the rectangle, being careful not to cut all the way through.

Place the cherry tomatoes on a cutting board and use a sharp knife to cut the tomatoes in half. A knife with a serrated edge will make it easier to cut them.

In a large mixing bowl, beat together the ricotta cheese, eggs, basil, and Parmesan cheese with a wooden spoon, until combined. Season with a little salt and freshly ground black pepper.

Spoon this mixture inside the marked edge and scatter over the tomatoes. Cook in the center of the oven for 20 minutes until the pastry is risen and golden and the filling cooked.

Chef’s Tip:
To make this recipe even speedier, you could buy ready-rolled puff pastry already in the shape of a rectangle!