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Tomato-and-lemon ricotta tart

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Tomato-and-lemon ricotta tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 250 g sheets Woolworths frozen all-butter puff pastry
250 g Woolworths Ayrshire ricotta
1 lemon, zested
sea salt and freshly ground black pepper, to taste
basil pesto, for serving
Woolworths petite leaf edible garnish, for serving
basil, for serving

For the filling:

500 g Woolworths exotic tomato selection, sliced into 1 cm rounds
3 T olive oil
1 T lemon juice
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Place the pieces of pastry on top of one another, then roll out slightly so that they stick together.

2. Cut off the corners to make the largest circle possible, then place on a lined baking tray and bake for 12–17 minutes, or until golden brown and puffed up. Allow to cool.

3. Whisk the ricotta until slightly fluffy, then add the lemon zest and seasoning. Toss the tomatoes with the olive oil, lemon juice and seasoning.

4. Top the pastry with dollops of the ricotta, tomatoes, basil, pesto and herbs. Season to taste.

Find more tart recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom