Tomato and ricotta tart receipe

The lightness of ricotta, the soft texture and gentle flavour, sets it apart from other cheeses. Introduce a beaten egg, pepper and a little grated parmesan and you have a filling for rolled pancakes, a light cheese custard for pastry tarts or a delicate pudding.

Serves 6

puff pastry 325g
ricotta 400g
garlic 1 large clove
parmesan 50g
basil leaves 50g
parsley leaves 20g
eggs 2, lightly beaten
cream 150ml
plain flour 2 heaped tbsp
cherry tomatoes 400g

You will also need a rectangular baking tin (a swiss roll tin) measuring 20cm x 30cm.

Set the oven at 200C/gas mark 6 and place a baking sheet in the oven. This will help the pastry to bake crisply.

Roll out the puff pastry on a lightly floured board and line the base and sides of a shallow, rectangular baking sheet, 20cm by 30cm.

Put the ricotta in a bowl, season with freshly ground black pepper. Peel the garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta. Finely grate the parmesan. Remove the basil leaves from their stems, finely chop them with the parsley and add, together with the parmesan, to the ricotta. Stir in the 2 lightly beaten eggs, then the cream and flour.

Spread the ricotta mixture over the pastry in the baking tin and smooth the surface. Slice the cherry tomatoes in half, then arrange them, cut side up, on top of the tart. Place the tart on top of the heated baking sheet and bake for 40-45 minutes or until the pastry is golden and the tart has puffed up. It may seem a little soft in the middle. Leave the tart to settle for 20 minutes before slicing.

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