Ingredients
2 cups plain flour
125g butter, chopped
3 free-range eggs
1 bunch basil, leaves picked, plus extra sprigs, to serve
⅓ cup grated parmesan
2 Tbsp slivered almonds, roasted
2 garlic cloves, chopped
⅓ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
500g mixed cherry tomatoes
Cooking oil spray
WHIPPED RICOTTA
250g ricotta
1 Tbsp lemon juice
1 tsp finely grated lemon rind
Method
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In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add 2 eggs and process until mixture just starts to come together. Turn dough onto a bench and bring together with your hands, then form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
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In a food processor, pulse basil, parmesan, almonds and garlic until finely chopped. With motor running, slowly add oil until mixture is very finely chopped. Season.
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Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
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Roll out pastry to a 30cm round. Transfer to prepared tray. Reserve 2 tablespoons pesto and spread remaining on pastry, leaving a 5cm border.
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Put tomatoes on pesto. Fold over pastry border. Lightly beat remaining egg and brush pastry edge. Spray tomatoes with oil. Bake for 30 minutes or until golden.
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For whipped ricotta, put ricotta, juice and rind in a food processor and process until smooth. Season.
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Dollop whipped ricotta and reserved pesto onto tart. Serve.
You might also enjoy making this tropical vanilla ricotta trifle
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