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Summer tart with ricotta and tomatoes

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Ingredients
  

  • 1 qty quick flaky pastry or 1 roll of Carême shortcrust pastry
  • 1 egg lightly beaten (to glaze the pastry)

Filling

  • 450 g ricotta
  • 50 g soft goat's cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs, lightly beaten
  • 1/4 cup cream
  • 10 basil leaves. finely shredded
  • 3-4 ripe tomatoes, sliced
  • 1 handful basil leaves, to garnish

Quick flaky pastry

  • 125 g butter
  • 100 g plain flour
  • 85 g wholemeal flour
  • 1 tsp salt
  • 1 tsp vinegar
  • 1/3 cup cold water

Instructions
 

Quick flaky pastry

  • Add the flours and salt to the bowl of a food processor and blitz to combine. Grate the frozen butter into the flour (use your processor's grating plate to do this), then pulse until the butter is just chopped into the flour.
  • Sprinkle the vinegar and chilled water over the flour/butter mixture and pulse to just bring together. At this point press a small amount of mixture between your fingers - if it holds together easily there is no need to add more water. If it doesn't, add another teaspoon of chilled water, then test again.
  • Tip the pastry onto a clean work surface and bring it together with your hands. Knead lightly into a smooth ball, you should still see streaks of butter in the dough. Shape into a disc, wrap in cling film and place in the fridge to rest for at least 30 minutes.

Filling

  • Slice the tomatoes and lay them out in a single layer on some paper towel, sprinkle with a little salt and leave to sit for 10 minutes to draw out any excess moisture.
  • Preheat oven to 200C. Line a 30 cm round pizza tray (quick flaky pastry option) or a rectangle baking tray (store-bought pastry option) with baking paper.
  • Combine the ricotta, parmesan, eggs and cream in a bowl and mix well. Add the salt, pepper and finely shredded basil and mix to combine.
  • If you've made the quick flaky pastry, roll the pastry into a circle about 35 cm in diameter. Roll up onto your rolling pin and transfer to the prepared tray - the pastry will overhang the tray at this stage.
  • If you're using store-bought pastry, simply unroll the pastry and place it on a lined rectangular baking tray.
  • Place the filling mixture in the centre of the pastry and use a palette knife to spread the filling in an even layer, leaving a border of about 5 cm. Arrange the tomato slices on top of the ricotta, sprinkle with salt flakes & drizzle with a little olive oil.
  • Now carefully fold the border of pastry back over the filling, gently pressing and pleating as you go. Brush the pastry with the lightly beaten egg. Place in the oven and bake for 40 minutes or until filling has firmed up and pastry is golden.
  • Remove from oven and allow to sit for 10 minutes before slicing and serving.