375 gmshortcrust pastry (see note)200 gmfirm ricotta20 gmfinely grated parmesan¼ cupcoarsely chopped mixed herbs such as basil, flat-leaf parsley, mint and chervil, plus extra leaves to serveFinelygrated rind of 1 lemon, juice of ½1egg, lightly beaten1large ripe oxheart tomato, cut into wedges200 gmmixed cherry tomatoes, halved or quartered, depending on size60 ml(¼ cup) extra-virgin olive oil1 tbspred wine vinegar
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).
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.
Note We prefer Carême shortcrust pastry, which
comes in 375gm sheets, but any good shortcrust pastry would work