Cherry tomato tart with pesto and whipped ricotta

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.

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.

Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

Roll out pastry to a 30cm round. Transfer to prepared tray. Reserve 2 tablespoons pesto and spread remaining on pastry, leaving a 5cm border.

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.

For whipped ricotta, put ricotta, juice and rind in a food processor and process until smooth. Season.

Dollop whipped ricotta and reserved pesto onto tart. Serve.