Ingredients

Method

• 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

Ingredients

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.