Quick Puff Pastry Tomato Tart

Ingredients

• 1 sheet puff pastry (de-frosted if frozen, but still chilled)
• 2/3 cup ricotta cheese
• 1 lemon (zest only)
• salt & pepper (to taste)
• 3 tbsp pesto ()
• 7 ounces cherry tomatoes (halved)
• 2 ounces prosciutto ((or serrano ham) torn into pieces)
• fresh basil
• 1 tbsp olive oil (for drizzling)

Instructions

1. 1

   Pre-heat oven.: Pre-heat the oven to 390F/200C.

2. 2

   Score border around edge of pastry.: Place the pastry on a large baking tray lined with baking paper. Score all around the edge with a knife, leaving a border of about 1.5 cm (make sure you don’t cut all the way through the pastry).

3. 3

   Mix ricotta with lemon zest and salt and pepper.: Combine the ricotta cheese with the lemon zest and a little freshly ground salt and pepper in a small bowl. Put aside.

4. 4

   Bake pastry for 5 minutes, then push inside down with spoon.: Bake the pastry for 5 to 10 minutes, or until the pastry has started to brown and puff up. Then remove from the oven and push the centre of the tart down with the back of a spoon (leave the rim of the tart puffed up).

5. 5

   Add toppings.: Now spread the ricotta mixture over the tart, then add small spoonfuls of pesto and the tomatoes (cut side up is nice).

6. 6

   Bake for 10 minutes, then add prosciutto and bake for 5 minutes more.: Bake for another 10 minutes, then add the prosciutto. Drizzle over a little olive oil and cook for another 5 minutes until the tart is golden and puffy and the edges of the meat have started to crisp.

7. 7

   Sprinkle with basil.: Finally, sprinkle the finished tart with fresh basil leaves and drizzle with a little extra olive oil, if you like. Serve when hot or at room temperature.