Tomato & pesto tart

Name: Tomato & pesto tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 320 g ready rolled puff pastry; 2 tbsp Belazu Chilli and Basil Pesto; 400 g cherry vine tomatoes, halved; 125 g ricotta; 25 g pecorino, shaved

Chetna Makan's recipe uses ready rolled puff pastry, so it's super simple to make, but tastes delicious.

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Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

320g ready rolled puff pastry
2 tbsp Belazu Chilli and Basil Pesto
400g cherry vine tomatoes, halved
125g ricotta
25g pecorino, shaved

Method

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on a baking sheet, roll out a little across the shorter side to make more of a square shape, then cut into a circle using an upturned dinner plate as a guide. Use a sharp knife to mark a 1cm border around the edge, then prick the central area with a fork.
Spread the pesto inside the border, then add the tomatoes, cut-side up. Dot spoonfuls of the ricotta on top. Season, then bake for 25 minutes, until the pastry is golden and crisp. Serve straight away with the pecorino scattered over.