RICOTTA TART

This recipe I have found extremely useful and use it all the time. This recipe is easy to remember and exact measurements are not crucial so it is one you don’t constantly need the recipe out in front of you. I use it as a staple dish for me and as one of the few savoury meals I am confident I won’t mess up it is often requested when people are coming over. It is simple and delicious and can be done quickly and without a great deal of preparation which is always a plus. This savoury tart can be used as a entrée, something to nibble on of a complete meal with a salad. It is also vegetarian which is makes it a great alternative to the main meat dishes. Although there are only a few simple ingredients it is filling but light at the same time.

What you will need:

• 200g ricotta cheese
• 2 eggs
• Handful of Basil
• Puff pastry
• Salt and pepp
  er
• 4 big Tomatoes
• Olive oil

How to make:
Make sure the first thing you do is get out the puff pastry from the freezer so it is easier to work with! Pre-heat the oven to 180 and halve the tomatoes put them in a baking tray and drizzle with olive oil and sprinkle the salt and pepper generously on top (dried herbs also add to the flavour if you have them). Put the tomatoes in the oven to cook for about half an hour or until the tomatoes are soft and cooked through. While you are waiting for the tomatoes to cook this gives you plenty of time to prepare the rest if the tart. Roll out the puff pastry to the size of the tray you are going to use and fold over the edges to make a nice crust for your tart. Put the pastry onto non-stick paper BEFORE you add the mixture on top otherwise things can get messy. Finely chop the basil and add that to the ricotta cheese and eggs and mix adding salt and pepper to taste. Spread the mixture onto the pasty evenly making sure you leave the edges of the pastry free because the pastry can puff up quite a bit. Then get your cooked tomatoes and add them to the top of your tart and place it all back in the oven and cook for about another half hour. When checking if it is cooked it should be lightly browned on top and the pastry should be nice and crispy but make sure you check the bottom of your pastry because raw pastry isn’t tasty! Hope you enjoy