Ricotta & Cherry Tomato Torta
This is a really easy way to whip up a tart with only a few ingredients. Great for lunch with a salad or as an appetiser before dinner. Remember you can always substitute other vegetables that are in season or even left over roasted vegetables from last night’s dinner, such as asparagus, pumpkin, sweet potato or zucchini
Recipe
Serves 4
Ingredients
1-2 sheets of butter puff pastry
250g of fresh ricotta cheese
1 cup of grated parmesan cheese
1 egg
Salt and pepper
200g punnet of cherry tomatoes
Olive oil
Thyme leaves
Basil leaves
Method
Preheat the oven to 180°C / 350°F
Grease a rectangle tart tin (about 35x12cm) with butter and line with thawed puff pastry
Mix the ricotta, parmesan, egg, salt and pepper in a bowl
Spread this mixture evenly over the puff pastry
Cut the tomatoes in half and place in a bowl - drizzle with olive oil and sprinkle over the thyme leaves
Lay the tomatoes over the cheese mixture
Bake in the oven for half an hour
Garnish with fresh basil leaves
Easy peasy!