Summery Homemade Herb and Tomato Tart with Lemony Ricotta and Balsamic

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serves 8

LINKS TO THE ACTUAL PRODUCTS/Brands I USED IN THIS RECIPE ARE NOTED IN BOLD BELOW

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FOR THE HERB PESTO-STYLE SAUCE
1 large handful of fresh basil leaves
1 large handful of fresh mint leaves
1 tbsp balsamic vinegar
4 tbsp olive oil
2 tbsp basil cashew dip
1 tbsp squeezy basil
1 tsp squeezy garlic

FOR THE RICOTTA
1 x 375g tub smooth ricotta cheese
Zest and juice of 1 medium lemon
1 tbsp extra virgin olive oil

YOU WILL ALSO NEED
1 roll pre-made good quality shortcrust pastry
Make an egg wash with 1 small egg yolk and a splash of milk.
3 large Truss tomatoes or 3 large Heirloom tomatoes
250g (approx.) coloured baby tomatoes
125g Tomberry tomatoes
Salt and freshly ground black pepper

TO SERVE
Fresh basil leaves
Good quality balsamic vinegar

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1. To make the herby pesto-style sauce, combine all ingredients in a food processor and whizz to a thick paste. If necessary, add a bit more olive oil. Season to taste with salt and freshly ground black pepper. Set aside.

2. Line a 24cm non-stick fluted, loose-bottomed metal quiche tin with your pre-made pastry of choice. I always buy Careme if I can afford it, but use what suits your budget/is available to hand, etc. Prick the base of the pastry with a fork a few times.

3. Crumple up some baking parchment, flatten it out, lay it over the pastry in the tin, and fill it with baking beads or—as I use—rice. Then blind bake in a preheated oven at 190˚C for 10-15 minutes or until it turns opaque, lightly brown and somewhat crisp. Remove from oven, remove paper and rice/baking beads, and allow the pastry case to cool.

4. Add ricotta, lemon zest, juice, and extra virgin olive oil into a mixing bowl and combine well. Season to taste with salt and freshly ground black pepper.

5. Slice your larger tomatoes into 1cm discs widthways and only the baby tomatoes into halves. Note: Don't cut the TomBerry tomatoes; I prefer to keep them whole, as they give tart, incredible, juicy bursts of flavour—a bit like large tomato 'caviar'.

6. Brush your pastry shell with egg wash.

7. Spread your pre-prepared herby pesto sauce over the base of the pre-baked pastry shell. Spoon a few teaspoons of the lemon ricotta on top, then add the sliced larger tomatoes, the halved baby ones, and the tiny Tomberry ones. Spoon the remaining ricotta over the top.

8. Drizzle with good quality extra virgin olive oil and season well with salt and freshly ground black pepper.

9. Return the tart to the oven and bake for 15-20 minutes, or until golden brown around the edges, the tomatoes have softened, and the ricotta has started to brown. Check that the bottom of the tart is not soggy; if so, return to the oven for 5-8 mins, but cover the top with some tin foil to avoid pastry edges burning.

10. Serve with fresh basil leaves scattered over and a drizzle of the best balsamic vinegar you can get your hands on.