Easy and delicious Tomato Tart

Ingredients

1 Egg

250g Ricotta Cheese

4 Ripe Tomatoes

3 Tablespoons Parmesan Cheese grated

2 Tablespoons Pasta Sauce

Method

1. Pre-heat oven to 200 degrees Celsius fan-forced
2. Cut your pastry so it fits on your plate.
3. Lay your pastry base onto a baking paper lined tray.
4. Cut strips and layer up your sides.
5. Pop your pastry base into the oven for about twenty mins just so it starts to cook. You don't want any brownness at this stage so if it starts to colour change pull it out.

1. In a bowl lightly whisk the egg and add your Ricotta and 2 Tablespoons of the Parmesan. Mix well.
2. Add your two tablespoons of Tomato Pasta Sauce and fold through.  Red Pasta Sauce ribbons through the white Ricotta look great.
3. Spoon your mixture into your pastry tart base.

1. Wash and dry all your tomatoes and using a knife score out the top.
2. Slice from whole about 1/cm thick slices.
3. Lay the slices evenly over your tart
4. Sprinkle with the last tablespoon of Parmesan and a light season.
5. I spray my tart with Olive oil spray before cooking. You can use spray or just milk or egg wash the pastry.

Cook at 220 degrees Celsius for 30mins

Top with some torn fresh basil or homemade basil pesto.

Serve hot, warm or even cold.  On its own or as a side dish.

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