Cherry tomato tart with herbed ricotta.
This creamy and herby ricotta filled tart is quick to make and a delicious lunch that you can whip up in just half an hour. I like to serve this with a side salad drizzled with balsamic vinegar and olive oil.
Ingredients
serves 2
1 roll of store bought puff pastry
500 gr cherry tomatoes, mixed colors, halved
250 gr plantbased ricotta I used my almond ricotta from my cookbooks
1 spring onion, sliced
1 handful of fresh basil, minced
splash of olive oil
salt and pepper to taste
fresh basil or dried oregano, optional to serve
How to
Preheat the oven to 180°C.
Place the puff pastry on a piece of baking paper and fold the edges to make a square (see photo).
Combine the ricotta and spring onion and basil, mix well. Spread the ricotta evenly over the pastry and top with the halved cherry tomatoes.
Drizzle with olive oil and season with salt and pepper Brush the edges of the pastry with some plant based milk.
Place in the oven to bake for 20 minutes or until the pastry is golden brown.
Serve with fresh basil or oregano.
Buon appetito!
