Mixed tomatoes and ricotta tart with pesto

A scrumptious starter that is both quick and easy.
 
recipe, tomatoes, tart, savoury, pesto,light meals
Image by:
Recipe from: 13 November 2015
Preparation time: 15 min
Cooking time: 25 min
 
 

Ingredients

 
  • 30
    g
    butter
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    brown sugar
  • 2
    tsp
    apple cider vinegar
  • 350
    g
    exotic tomatoes, halved
  • sea salt and black pepper
  • 400
    g
    ricotta
  • 250
    g
    cream cheese, softened
  • 400
    g
    ready-rolled puff pastry defrosted
  • 1
    egg, beaten
  • 100
    g
    basil pesto
  • fresh basil leaves and shaved Parmesan for garnish
Servings: Change Serving
 
 

Method

 

Preheat the oven to 210ºC.

Place the butter, olive oil, brown sugar and vinegar in a small frying pan over low heat; stir to dissolve the sugar. Increase the heat and allow mixture to bubble and cook for 2 min. Place the tomatoes in a bowl and pour over the mixture, stir to coat, and season well. In a bowl, mix together the ricotta and cream cheese.

Cut the pastry into 4 or cut out into 4 rounds, top each piece with ricotta mixture, leaving a small border around the edge of the pastry. Now top with some tomato mixture and brush the edges of the pastry with egg wash. Place on a lined baking tray and bake for 20–25 min, or until the pastry is puffed up and golden.

To serve:

Serve immediately, drizzled with pesto and garnished with basil leaves and Parmesan shavings.

Words and image:Fairlady
magazine

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Read more on: tart  |  recipe  |  savoury  |  pesto  |  tomatoes  |  light meals
 

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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