This tomato-and-ricotta tart is a dream
And really easy to make (thanks, ready-made puff pastry!)
| Serves: | 4 - 6 |
| Cooking Time: | 17 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 x 250 g boxes Frozen All Butter Puff Pastry
- 250 g Ayrshire Ricotta
- 1 lemon, zested
- Sea salt and freshly ground black pepper, to taste
- Basil pesto, for serving
- Petite Herb Selection, for serving
- 500 g Exotic Tomato Selection, sliced into 1 cm rounds
- 3 T olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Celebrate peak tomato season with this fantastic exotic tomato-and-ricotta tart. And don’t let the word ‘tart’ scare you – we’re talking ready-made puff pastry here, and a confection that takes all of 15 minutes to prepare, and not even 20 minutes to bake … What are you waiting for?
- Preheat the oven to 200° C. Place the two pieces of pastry on top of one another, then roll out slightly so that they stick together.
- Cut off the corners to make the largest round possible, then place on a lined baking tray and bake for 12–17 minutes, or until golden brown and puffed up. Allow to cool.
- Whisk the ricotta until slightly fluffy, then add the lemon zest and seasoning. Toss the tomatoes with the olive oil, lemon juice and seasoning. Top the puff pastry with dollops of the seasoned ricotta, the tomatoes, basil, basil pesto and herbs. Season to taste.
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