This is the kind of recipe that celebrates summer at its best. Slow-roasted tomatoes become sweet and intensely flavoured, creamy ricotta adds richness, and fresh basil brings everything to life. Served warm or at room temperature, it’s perfect for a relaxed lunch, a garden gathering or as the centrepiece of a long table.
Ingredients
Method
- Preheat the oven to 180°C (350°F).Place the cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until soft and lightly caramelised. Leave to cool slightly.Increase the oven temperature to 200°C (400°F).In a bowl, mix together the ricotta, Parmesan, egg yolk, lemon zest and grated garlic. Season generously with black pepper and fold in a few torn basil leaves.Lay the puff pastry on a lined baking tray and lightly score a 2 cm border around the edge without cutting all the way through.Spread the ricotta mixture inside the border and arrange the roasted tomatoes on top.Brush the pastry border with the beaten egg.Bake for 25–30 minutes, until the pastry is puffed and deeply golden.Finish with fresh basil leaves, Parmesan shavings, a drizzle of good olive oil and another twist of black pepper.
To serve
- Serve warm or at room temperature with a crisp green salad dressed simply with lemon and olive oil. It also makes an excellent addition to a picnic or shared table.
The Sobremesa Tip
- Roasting the tomatoes first concentrates their sweetness and prevents the pastry from becoming soggy. Use the best-quality ricotta you can find and finish the tart with plenty of fresh basil just before serving for the brightest flavour.
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