Colourful, light and really tasty, you can throw this tart together in minutes for a really lovely light lunch, starter or tasty snack when you’ve had enough indulging in really rich food. Very lovely. Enjoy!
What you need…
2 red onions, halved and sliced
2 garlic cloves, crushed
500g puff pastry
250g cherry tomatoes, halved
Olive oil for drizzling
A few fresh thyme sprigs, leaves picked
What to do…
Preheat oven to 200°c / 400° / gas 7.
Melt the butter in a pan, add the onions, season and cook gently for 10 minutes. Add the garlic and cook for a further 2 minutes. Set aside to cool slightly.
Lightly flour your work surface and roll out the puff pastry to about 5mm thick. Transfer to a baking tray that has been slightly warmed in the oven but isn’t too hot to handle! Spread over the onion and garlic mix, leaving a 1cm border uncovered. Dollop on the ricotta, scatter over the tomatoes, season well and then drizzle over olive oil, sprinkle with thyme and then pop in the oven for 20 minutes or until the pastry is puffed and golden and the tomatoes are soft and juicy.
Remove from the oven and allow to cool slightly for 5 minutes. Serve your tomato and ricotta tart as a ‘rough cut and share’ snack or starter.
Instead of peeling and crushing garlic cloves, use Cooks’ Ingredients frozen, chopped garlic from Waitrose – a quick shake directly into the pan is so much easier!
Goats cheese and olives are a nice alternative to the ricotta.
Delicious magazine (from a long time ago)
Dead easy providing you assemble on the baking tray – the original instructions suggested assembling on your work surface and then transferring to an oven hot baking tray – this required me, my cousin and her husband-to-be to achieved. It’s much easier my way and tastes great!