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New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

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Exotic tomato and ricotta open puff tart

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Exotic tomato and ricotta open puff tart

15 minutes

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Exotic tomato and ricotta open puff tart

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 sheets Woolworths all-butter puff pastry, thawed
1 egg, beaten, to egg wash
salt and pepper, to taste
1x 600 g punnet Woolworths exotic tomatoes
1 T olive oil
3 garlic cloves
2 T Woolworths basil pesto
250 g Woolworths fresh ricotta

Method

1. Score a border around the edge of each sheet, taking care not to cut through all the layers. Brush with beaten egg, season and bake at 200°C for 15 minutes until puffed up and golden.

2. Pan-fry the tomatoes with the olive oil, garlic and seasoning until caramelised.

3. Spread the pesto inside the border of each sheet of pastry. Divide the ricotta between the 2 tarts and bake for 5–10 minutes until the pastry is cooked through. Serve hot, topped with the pan-fried tomatoes and basil pesto.

Find more tart recipes here.