Tomato Ricotta Tart Recipe

Ingredients

• 3 sheets puff pastry, just thawed
• 1 coles australian free range egg yolk, lightly whisked
• 1 tbsp 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

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.
2. Whisk egg yolk and milk in a small bowl. Brush evenly over pastry on tray. Top with remaining pastry rectangle. Brush with remaining egg mixture. Season. Use a small sharp knife to lightly score a 1cm border around edge of pastry (don’t cut all the way through).
3. Bake for 20 mins or until pastry is golden brown and puffed. Cool slightly.
4. Combine 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 remaining pesto. Season.