I haven't started the week off well, with tonight's dinner coming yet again from Donna Hay's Flavors, however this tart needed a little extra time then what I would usually have during the week, so for me, it was definitely a weekend meal.
It was very easy though and quite tasty. I only made half the recipe as I didn't think this would be very good reheated or frozen. I served with a quick salad of mixed greens, cherry tomatoes, red pepper, mung bean sprouts, goat's cheese and sunflower seeds. This was a very nice, light dinner....great for summer.
Tomato, Basil and Ricotta Tart
4 tomatoes, halved
2 tbs olive oil
cracked black pepper
12 oz ready-prepared puff pastry
6oz fresh ricotta cheese
3/4 cup grated parmesan cheese
3/4 cup shredded fresh basil
1. Pre-heat oven to 350F. Place the tomatoes on a baking tray and sprinkle with the oil and pepper. Bake for 50 minutes or until soft and slightly dried.
2. Roll out pastry on a lightly floured surface until 3mm thick. Cut the pastry into a 20cmx30cm rectangle and place on a baking tray lined with a non-stick baking paper.
3. Place the ricotta into a fine sieve and press to remove any excess liquid. Process the ricotta, parmesan and eggs in a food processor until smooth, then stir through the basil. Spread ricotta filling over pastry base, leaving a 2cm border, then press tomatoes into the filling. Bake for 30 minutes or until the filling is set and the pastry is golden.