Roasted Tomato Recipe My Ricotta Pesto Tart - HerTaste.net

Ingredients

• 1.5 lbs (680g) ripe tomatoes, such as Roma or San Marzano, halved or quartered if large
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1 teaspoon (5ml) dried oregano
• ½ teaspoon (2.5ml) salt
• ¼ teaspoon (1.25ml) black pepper
• 1 (14 ounce/400g) container whole milk ricotta cheese
• 1 large egg
• ¼ cup (30g) grated Parmesan cheese
• ¼ teaspoon (1.25ml) salt
• ⅛ teaspoon (0.625ml) nutmeg
• 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
• ¼ cup (60ml) basil pesto, store-bought or homemade
• 1 tablespoon (15ml) olive oil, for brushing
• Fresh basil leaves, for garnish (optional)