Tomato and ricotta tart

Tomato and ricotta tart

This crowd-pleasing vegetarian tart recipe uses shop bought all-butter puff pastry making it quick and easy to put together.

15g butter

2 onions, sliced

2 garlic cloves, crushed

230g ready-rolled all-butter puff pastry

100g ricotta

300g cherry tomatoes, halved

Extra-virgin olive oil for drizzling

A few fresh thyme sprigs, leaves picked

METHOD

01.Preheat the oven to 220°C/fan 200°C/gas 7 with a baking sheet inside. Melt the butter in a pan, add the onions, season and cook gently for 10 minutes or until starting to turn golden. Add the garlic and cook for 2-3 minutes more. Cool slightly.

02.Unroll the pastry and spread the cooled onion mix over, leaving an uncovered border of about 1cm. Dollop on the ricotta, then top with the tomatoes. Season well, then drizzle with olive oil. Transfer the tart to the hot baking sheet and bake for 15-20 minutes until the pastry is puffed and golden and the tomatoes are soft and juicy. Remove from the oven and leave to cool for 5 minutes. Drizzle over a little more oil, sprinkle with thyme, then serve.

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