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Roasted Tomato Tart
A free-form puff pastry tart with slow-roasted tomatoes, ricotta and fresh basil — beautiful and simple.
Ingredients
Instructions
Roast tomatoes cut side up with olive oil and sugar at 180C for 1 hour until concentrated.
Mix ricotta with garlic, half the basil and parmesan.
Unroll puff pastry onto a lined baking tray.
Score a 2cm border around the edge.
Spread ricotta mixture inside the border.
Arrange roasted tomatoes over ricotta.
Brush border with beaten egg.
Bake at 200C for 25 minutes until pastry is puffed and golden. Scatter with remaining basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
