Tomato and Ricotta Tart
Easy entertaining on a plate, this beautiful tart is full of spring flavours and is the perfect dish to serve for lunch with friends. Thanks to ready-rolled pastry and minimum ingredients it’s a cinch to make too.
2 onions sliced
2 garlic cloves crushed
230 g ready-rolled all butter puff pastry
300g cherry tomatoes halved
Extra virgin olive oil
A few fresh thyme sprigs, leaves picked
1. Preheat oven to 220°/fan 200°/gas 7 with a baking sheet inside. Melt the butter in a pan, add the onions, season and cook gently for ten minutes or until starting to turn golden. Add the garlic and cook for two to three minutes more. Cool slightly.
2. Unroll the pastry and spread the cooled onion mix over, leaving an uncovered border of about 1cm. Dollop on the ricotta then top with the tomatoes. Season well then drizzle with olive oil. Transfer the tart to the hot baking sheet and bake for 15-20 minutes until the pastry is puffed and golden and the tomatoes are soft and juicy. Remove from the oven and leave to cool for five minutes. Drizzle over a little more oil, sprinkle with thyme, then serve with a side salad.
Recipe courtesy of Love British Food