Name: Tomato and ricotta tart
Yield: 4 - 6
Ingredients: 375 gm shortcrust pastry (see note); 200 gm firm ricotta; 20 gm finely grated parmesan; ¼ cup coarsely chopped mixed herbs such as basil, flat-leaf parsley, mint and chervil, plus extra leaves to serve; Finely grated rind of 1 lemon, juice of ½; 1 egg, lightly beaten; 1 large ripe oxheart tomato, cut into wedges; 200 gm mixed cherry tomatoes, halved or quartered, depending on size; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp red wine vinegar

Ingredients

375 gm shortcrust pastry (see note)

200 gm firm ricotta

20 gm finely grated parmesan

¼ cup coarsely chopped mixed herbs such as basil, flat-leaf parsley, mint and chervil, plus extra leaves to serve

Finely grated rind of 1 lemon, juice of ½

1 egg, lightly beaten

1 large ripe oxheart tomato, cut into wedges

200 gm mixed cherry tomatoes, halved or quartered, depending on size

60 ml (¼ cup) extra-virgin olive oil

1 tbsp red wine vinegar

Method

Main

1.Preheat oven to 200C. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming edges to fit. Combine ricotta, parmesan, herbs, lemon rind and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won’t need it all), then bake, turning occasionally, until golden brown (15-20 minutes).

2.Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice in a bowl and season to taste. Pile on top of tart, scatter with extra herbs and serve warm.