Tomato and ricotta tart
Revamp your next meal with this easy savoury tart. Featuring tomatoes, basil pesto and creamy ricotta, it’s a weeknight winner.
Serves
6
Prep
10m
Note: + cooling time
Cooking
20m
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
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.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
