Tomato ricotta tart - 9Kitchen
This tart looks really impressive when you bring it to the table but is actually rather simple to make. The...
Ingredients
- 375g (13 oz) block frozen butter puff pastry, thawed
- 500g (2 cups/1 lb 2 0z) firm, fresh ricotta
- 2 eggs, beaten well
- 60ml (¼ cup/2 floz) thickened cream
- 25g (¼ cup/1 oz) grated parmesan cheese
- 4 drained sundried tomatoes, chopped
- 1½ tablespoons pesto
- 1 egg yolk, beaten well
- 500g (1 lb 2 oz) assorted heirloom tomatoes
- 500g (1 lb 2 oz) cherry tomatoes
- Small handful basil leaves
- 2 tablespoon extra virgin olive oil
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