Slow-Roasted Tomato & Ricotta Tart

Ingredients

• 1 egg, beaten, for glazing
• 800 g mixed tomatoes, halved or sliced
• flaky sea salt and black pepper
• 2 cloves garlic, crushed
• 1 tsp dried thyme
• 1 tsp caster sugar
• 2 tbsp extra virgin olive oil
• 1 x 320g sheet ready-rolled puff pastry
• 250 g ricotta
• 1 lemon, zested
• 30 g parmesan, finely grated
• 15g basil, to serve
• Crusty ciabatta, to serve

Method

1. Heat the oven to 160°C/fan 140°C. Arrange the tomatoes cut-side up on a baking tray, drizzle with 1 tbsp olive oil and scatter with the thyme, sugar and a big pinch of flaky salt. Slow-roast for 40 minutes until they look shrunken, glossy and jammy at the edges.
2. Turn the oven up to 200°C/fan 180°C. Unroll the puff pastry onto a lined baking tray. Score a 2cm border all the way around without cutting through, then prick the centre all over with a fork to stop it ballooning.
3. In a bowl, mix the ricotta with the crushed garlic, lemon zest, remaining 1 tbsp olive oil, half the parmesan and plenty of black pepper until smooth and creamy. Spread inside the scored pastry border in an even layer.
4. Brush the pastry border generously with beaten egg, then scatter the remaining parmesan over the ricotta.
5. Arrange the slow-roasted tomatoes on top, nestling them into the ricotta. Bake for 20–22 minutes until the border is deeply golden and puffed and the cheese underneath is blistered in patches.
6. Let the tart settle for 5 minutes, then tear over the basil, drizzle with a good extra virgin olive oil and finish with a pinch of flaky salt. Serve warm or at room temperature.