Colourful heritage tomatoes make this tart a feast for the eyes. Enjoy with a side salad or tear and share at summer picnics.
Serves 4.Products used:
MasterClass Crusty Bake Non-Stick Baking / Cookie Tray
MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife
MasterClass Quarry Marble Rolling Pin and Stand
Ingredients:
375g puff pastry
1 egg, beaten
1 garlic clove, sliced
1 tbsp grated parmesan
1 tsp chopped fresh thyme
200g ricotta cheese
500g fresh heritage tomatoes, sliced
1 tbsp red wine vinegar
2 tbsp olive oil
Salt and pepper for seasoning
Method:
Roll out the puff pastry into a rectangle to fit a 39cm x 27cm baking tray.
Using a sharp knife, score a line 2cm in from the edge all the way round.
Brush the pastry with beaten egg and dust around the edges with the parmesan cheese.
Bake the pastry in the oven for 20 minutes at 180°C until golden and puffed up.
Meanwhile slice up the tomatoes and place in a bowl with a sprinkle of salt and the garlic.
When the pastry is ready remove from the oven and allow to cool.
Carefully push the middle of the pastry down to create a raised rim around the tart.
Spread the middle with ricotta cheese and top with the tomatoes.
Place back in the oven for 10-15 minutes at 160°c to warm through.
When the tart is baked and ready to serve, mix together a little red wine vinegar and olive oil to create a dressing. Spoon over before serving.
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