Tomato, thyme and ricotta tart recipe | delicious. magazine

Ingredients

• 250g pack ricotta
• 80g ricotta salata, grated (see Know-how) or pecorino
• 1 tbsp extra-virgin olive oil
• 2 tsp runny honey
• 1 tbsp freshly picked thyme leaves, plus extra to serve
• Grated zest ½ lemon
• ¼ tsp cracked black pepper
• Few pinches smoked sea salt flakes (or regular sea salt flakes)
• 650g mixed tomatoes; you’ll need 4 large tomatoes for the first layer
• Handful small fresh basil leaves
• For the pastry
• 200g plain flour, plus extra to dust
• ½ tsp sea salt
• 4 fresh thyme sprigs, leaves picked
• 100g chilled butter, cubed
• 3-4 tbsp ice-cold water
• You’ll also need…
• Deep 23cm loose-bottomed tart tin