Tomato Ricotta Tart

Name: Tomato Ricotta Tart
Ingredients: 1 cup full fat ricotta (drained if very wet); 1/4 cup mascarpone; 1/2 + 1/4 cup grated parmigiano; 1/4 cup whole milk yogurt; 1 egg, beaten; 1 clove of garlic, grated; 1/4 cup chopped basil; 1/2 tsp salt; Freshly ground black pepper; 2 - 3 sliced tomatoes; 2 tablespoons of olive oil; Salt and pepper; fresh basil leaves; 1 package pre-made puff pastry (thawed out if frozen)

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Servings: 5

Instructions

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Step 1

Preheat oven to 400F/200C

Step 2

In a medium bowl whisk together ricotta, mascarpone, 1/2 cup grated parmigiano, yogurt, egg, garlic, chopped basil and salt. Mix until smooth.

Step 3

Cut the tomatoes into 1/4 inch slices. If using cherry tomatoes, cut in half.

Step 4

Lay out the pastry onto a baking sheet. Using a sharp knife score a line around the rim, about a 1/2 inch in from the edge.

Step 5

Spread the cheese mixture onto the pastry, within the scored rim. Artfully arrange the tomatoes and basil. Season with salt and pepper. Scatter remaining 1/4 cup parmigiano on top. Drizzle with olive oil.

Step 6

Place in pre-heated oven and bake for about 25 minutes. The cheese and crust should be golden.

Step 7

Take out of oven and let rest at least 20 minutes. It’s best at room temperature, which gives the cheese a chance to set. If you’d like, scatter some fresh herbs on top before serving.

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