Tomato & Ricotta Tart

13 Ingredients

Number of servings

4

1/4 cup small basil leaves (to garnish)
250grams cherry tomatoes, halved
130grams sweet berry truss tomatoes, cut from vine
2 zucchini, thinly sliced lengthways
5milliliter virgin olive oil spray
2teaspoons olive oil
1tablespoons balsamic vinegar
160grams rocket salad mix
350grams ricotta
2 free range eggs, lightly beaten
2teaspoons fresh thyme leaves
1 1/2 sheet frozen shortcrust pastry, just thawed
1 clove garlic, crushed

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 200°C. Join pastry sheets along one edge. Line a 22cm fluted tart pan with removable base with pastry and trim excess.

Step 2 of 5

Place pan on a baking tray. Line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10-12 minutes or until edges are light golden. Remove weights and paper and bake for a further 5-7 minutes or until base is light golden.

Step 3 of 5

Meanwhile, combine tomatoes in a bowl, drizzle with vinegar and season to taste. In a separate bowl, mix ricotta, egg, garlic and thyme to combine. Season to taste.

Step 4 of 5

Spread ricotta mixture into pastry case. Using a slotted spoon, lift tomato from vinegar and arrange over ricotta, reserving vinegar. Bake for 20-25 minutes or until tart is golden and tomato has softened.

Step 5 of 5

Meanwhile, heat a chargrill pan over high heat. Spray zucchini with oil and cook for 1-2 minutes each side or until tender. Transfer to a bowl with salad. Drizzle with oil and reserved vinegar. Season and toss to combine. Scatter basil over tart and serve with salad.