RICOTTA AND TOMATO TART
2 ripe tomatoes finely sliced
1 quantity puff pastry
2 cups ricotta
2 eggs, lightly beaten
¼ cup cream
¼ cup finely grated parmesan
A pinch of ground nutmeg
Something green to sprinkle on top rocket, parsley
1 egg yolk, for glazing
Preheat oven to 200.
Place tomatoes in a colander, sprinkle with salt and leave to drain.
Prepare the puff pastry in a baking tray
Place ricotta, eggs, cream, parmesan, nutmeg, salt and pepper in a bowl and mix well.
Add some rocket and stir.
Place the ricotta mixture in the centre of the dough and spread the filling over the dough, leaving a 5 cm border around the outside.
Using your hand, lift and push the border onto the filling.
Arrange tomato slices over the top of the filling. Brush pastry with egg yolks and bake in the oven for 35 – 45 minutes. Serve sprinkled with chopped parsley.
