Slow-Roasted Tomato & Ricotta Tart

• 1egg, beaten, for glazing
• 800 gmixed tomatoes, halved or sliced
• Fine salt, to taste
• 2cloves garlic, crushed
• 1 tspdried thyme
• 1 tspcaster sugar
• 2 tbspextra virgin olive oil
• 1 x 320gsheet ready-rolled puff pastry
• 250 gricotta
• Finely grated zest of 1 lemon (about 2 g)
• 30 gvegetarian Italian-style hard cheese, finely grated
• 15 gbasil leaves, hand-torn, optional (optional)
• Black pepper, to taste

Method

1. 1Heat 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. 2Turn 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. 3In a bowl, mix the ricotta with the crushed garlic, lemon zest, remaining 1 tbsp olive oil, 15 g of the vegetarian hard cheese and plenty of black pepper until smooth and creamy. Spread inside the scored pastry border in an even layer.
4. 4Brush the pastry border generously with beaten egg, then scatter the remaining 15 g cheese over the ricotta.
5. 5Drain any excess juices from the slow-roasted tomatoes, then arrange them on top, nestling them into the ricotta. Bake for 25–30 minutes until the border is deeply golden and puffed and the cheese underneath is blistered in patches.
6. 6Rest for 5 minutes, then add the optional torn basil if using. Cut into six portions and serve warm.

Per serving

kcal

377

protein

12.9g

fibre

2.5g

carbs

27.2g

fat

24.8g