Ingredients
250g full-fat ricotta cheese
½ 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
¼ cup dry breadcrumbs
450g baby tomato medley, sliced
Extra virgin olive oil
Small basil leaves, to serve
Method
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Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line 2 oven trays with baking paper.
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Combine ricotta, herbs, lemon zest and juice, and half of the eggs in a medium bowl. Season to taste.
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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.
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Arrange tomato slices, slightly overlapping, on bases, drizzle with oil, season and top with basil to serve.
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