TOMATO, PESTO & OLIVE TART

PREP + COOK TIME 30 MINUTES SERVES 4

500g red grape tomatoes 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 sheet frozen puff pastry, thawed 2 tablespoons basil pesto

⅓ cup (55g) seeded black olives 1½ cups (360g) ricotta cheese

1 Preheat oven to 220°C/200°C fan. 2 Combine tomatoes in a medium bowl with the vinegar and half the oil; place on an oven tray. Roast, uncovered, for 10 minutes or until tomatoes collapse.

3 Place pastry on an oiled oven tray. Fold edges of pastry over to make a 5mm border all the way around pastry; prick base with a fork. Place another oven tray on top of pastry (called blind-baking, this stops it puffing up); bake for 10 minutes. Remove top tray from pastry; reduce temperature to 200°C/180°C fan.

4 Spread pastry with pesto; top with tomatoes and olives.

Sprinkle with ricotta. Bake for 10 minutes or until pastry is golden brown. Drizzle with remaining oil before serving.