BABY TOMATO AND HERBED CHEESE TART

Better Homes and Gardens (Australia) - - Alfresco Dining -

Prepa­ra­tion time 15 mins plus cool­ing Cook­ing time 20 mins

Serves 6-8

250g full-fat ri­cotta cheese

1/2 cup fresh mixed herbs (pars­ley,

mint, chives, basil), finely chopped Finely grated zest and juice of

1 lemon

2 free-range eggs, lightly beaten Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 sheets but­ter puff pas­try, thawed 1/4 cup dry bread­crumbs

450g baby tomato med­ley, sliced Ex­tra vir­gin olive oil

Small basil leaves, to serve

STEP 1 Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Line 2 oven trays with bak­ing pa­per. STEP 2 Com­bine ri­cotta, herbs, lemon zest and juice, and half of the egg in a medium bowl. Sea­son to taste. STEP 3 Put 1 sheet puff pas­try on each oven tray. Leav­ing a 2cm border, brush each sheet with a lit­tle of the re­main­ing egg and sprin­kle with bread­crumbs. Spoon over ri­cotta mix­ture, spread­ing evenly over pas­try. Sea­son. Fold edges of pas­try in to cre­ate a rim and brush pas­try with egg. Bake for 20 min­utes or un­til pas­try is

puffed and golden. Cool slightly. STEP 4 Ar­range tomato slices, slightly over­lap­ping, on bases, driz­zle with oil, sea­son and top with basil to serve.

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