Revamp your next meal with this easy savoury tart. Featuring tomatoes, basil pesto and creamy ricotta, it’s a weeknight winner.
Serves66
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + cooling time\r\n
+ cooling time\r\n
Ingredients
3 sheets puff pastry, just thawed
1 Coles Australian Free Range Egg yolk, lightly whisked
1 tbs milk
250g ricotta
100g Danish-style fetta, crumbled
1/2 cup (40g) finely grated parmesan
1/4 cup (65g) basil pesto
500g mixed tomatoes, thickly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Cut 1 pastry sheet in half crossways. Attach 1 whole pastry sheet to 1 pastry half to make a rectangle. Repeat with the remaining pastry. Place 1 pastry rectangle on the lined tray.
Step 2
Whisk egg yolk and milk in a small bowl. Brush evenly over pastry on the tray. Top with remaining pastry rectangle. Brush with remaining egg mixture. Season. Use a small sharp knife to lightly score a 1cm border around the edge of the pastry (don’t cut all the way through).
Step 3
Bake for 20 mins or until the pastry is golden brown and puffed. Cool slightly.
Step 4
Combine the ricotta, fetta and parmesan in a medium bowl. Season. Add half the pesto and gently marble. Spoon over the pastry and spread to the border. Arrange tomato over the tart. Top with dollops of the remaining pesto. Season.
1 Coles Australian Free Range Egg yolk, lightly whisked
1 tbs milk
250g ricotta
100g Danish-style fetta, crumbled
1/2 cup (40g) finely grated parmesan
1/4 cup (65g) basil pesto
500g mixed tomatoes, thickly sliced
Description
Revamp your next meal with this easy savoury tart. Featuring tomatoes, basil pesto and creamy ricotta, it’s a weeknight winner.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Cut 1 pastry sheet in half crossways. Attach 1 whole pastry sheet to 1 pastry half to make a rectangle. Repeat with the remaining pastry. Place 1 pastry rectangle on the lined tray.
Step 2
Whisk egg yolk and milk in a small bowl. Brush evenly over pastry on the tray. Top with remaining pastry rectangle. Brush with remaining egg mixture. Season. Use a small sharp knife to lightly score a 1cm border around the edge of the pastry (don’t cut all the way through).
Step 3
Bake for 20 mins or until the pastry is golden brown and puffed. Cool slightly.
Step 4
Combine the ricotta, fetta and parmesan in a medium bowl. Season. Add half the pesto and gently marble. Spoon over the pastry and spread to the border. Arrange tomato over the tart. Top with dollops of the remaining pesto. Season.
