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
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line 2 oven trays with baking paper.
Combine ricotta, herbs, lemon zest and juice, and half of the eggs in a medium bowl. Season to taste.
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.
Arrange tomato slices, slightly overlapping, on bases, drizzle with oil, season and top with basil to serve.
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