Tomato and lemon tart

Name: Tomato and lemon tart
Cook time: 1 h
Yield: 4-6
Cuisine: Contemporary
Ingredients: 2 tbsp melted butter; 2 sheets puff pastry; 1 cup ricotta cheese; 1 very small thin-skinned lemon (such as Meyer); 300g mixed cherry tomatoes; ¼ tsp salt; 4 sprigs thyme; black pepper, to serve; 

Adam Liaw

March 1, 2016

Time:30 mins - 1 hourServes:4-6

This simple tart of sweet cherry tomatoes and creamy ricotta gets a tangy lift from a few slices (pith and all) of thin-skinned lemon.

Ingredients

2 tbsp melted butter
2 sheets puff pastry
1 cup ricotta cheese
1 very small thin-skinned lemon (such as Meyer)
300g mixed cherry tomatoes
¼ tsp salt
4 sprigs thyme
black pepper, to serve

Method

Preheat the oven to 190°C.
Brush a little of the butter over one sheet of the puff pastry, then lay both sheets together to create a double layer. Cut the sheets in half to create two rectangles and score through the top sheet of each rectangle with a 1cm border.
Spread inside the border of each rectangle with the ricotta cheese. Cut the lemon into paper thin slices, discarding any seeds, then toss the lemon, tomatoes, salt, thyme and remaining butter together. Top the cheese with the tomato mixture, pressing it into the cheese slightly.
Bake for 20-30 minutes until the pastry is golden and the tomatoes and lemon blistered. Grind plenty of black pepper over the top and serve immediately.