tomato tart

Ingredients :

1 x Empire Pastry Butter Puff Pastry Sheet, thawed, cut into a dinner plate sized circle.

6 heirloom tomatoes thickly sliced.

1/2 punnet coloured cherry tomatoes halved.

EVOO

250g Smooth Ricotta

125g Feta

Salt

Pepper

Extra EVOO

Juice of 1/2 a lemon

Rocket and Thyme to serve

method:

Step 1: Pre heat oven to 180c. Prick the base of the pastry leaving a 1-2cm border. Bake until golden (15-20 mins). Leave to cool then gently press the middle of the pastry to make an indent.

Step 2: Place the tomatoes on a lined tray and drizzle liberally with EVOO and season with salt and pepper. Reduce oven to 160c and roast the tomatoes until soft. Remove and cool.

Step 3: In a food processor, mix the feta and ricotta until smooth. You may need to add a drop or two of EVOO. Season with salt, pepper and juice of 1/2 a lemon.

Step 4: Carefully spread the ricotta and feta mix onto the pastry, top with the tomatoes and thyme sprigs.

Step 5: Drizzle with extra EVOO, salt and pepper. Serve with rocket.