Roasted tomato & ricotta tart

Name: Roasted tomato & ricotta tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 350 g all-butter puff pastry sheet; 350 g ricotta; 1 small unwaxed lemon, zest; 1 clove garlic, finely grated; 20 g parmigiano reggiano, finely grated; 12 mint leaves, shredded; 12 basil leaves, shredded, plus extra to serve; 450 g pack Waitrose Classic Vine Tomatoes, thinly sliced; 1 tbsp extra virgin olive oil; ½ tsp nigella seeds

Serve this super-easy tart with green salad for a relaxed lunch.

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Serves6
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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350g all-butter puff pastry sheet
350g ricotta
1 small unwaxed lemon, zest
1 clove garlic, finely grated
20g parmigiano reggiano, finely grated
12 mint leaves, shredded
12 basil leaves, shredded, plus extra to serve
450g pack Waitrose Classic Vine Tomatoes, thinly sliced
1 tbsp extra virgin olive oil
½ tsp nigella seeds

Preheat the oven to 200oC, gas mark 6. Unroll the pastry sheet and put on a large parchment-lined baking tray. Deeply score a 2cm border around the edges and prick the base all over with a fork. Cook for 15 minutes, then set aside to cool for 5 minutes.
While the pastry is cooling, beat the ricotta in a mixing bowl with the lemon zest, garlic, parmigiano reggiano and shredded mint and basil leaves; season. Press the base of the pastry down, leaving the borders raised. Spread the ricotta mixture evenly over the base.
Arrange the tomatoes over the ricotta, season, drizzle with the oil and scatter with the nigella seeds. Cook for a further 25-30 minutes, until the pastry is crisp and golden. Cool for 5 minutes then scatter with extra basil leaves. Slice to serve.