A rustic pastry case filled with tomato and ricotta is the perfect weekend treat for the family. Serve with a fresh salad or your favourite side dish for a filling meal
- For the pastry
- 150g (5oz) plain flour
- 75g (21⁄2oz) unsalted butter, cut into slivers
- Pinch of salt
- 3 tbps double cream
- For the filling
- 125g (4oz) ricotta cheese
- 1 tbsp double cream
- 1 medium egg, beaten
- 1 small clove garlic, peeled and crushed
- 1 tsp fresh thyme leaves, plus a few sprigs
- Salt and ground black pepper
- 250g (8oz) small vine-ripened tomatoes, halved
- 1 small slice of bread, crusts removed, roughly crumbed
- 30g (1oz) fresh grated Parmesan cheese
- Large baking sheet, lined with baking parchment
To make the pastry: Put the flour, butter and salt in a food processor. Pulse a few times until the mixture resembles crumbs. Add the cream and whizz slowly to combine. Knead into a ball and flatten, then wrap in cling film. Chill pastry for an hour.
Set the oven to 200°C/400°F/Gas Mark 6.
Mix the ricotta, cream, all but 1 teaspoon of the beaten egg, the garlic and thyme leaves. Season.
To make the filling: Roll the pastry out on a lightly floured surface to a 28cm (11in) round. Transfer to the baking sheet. Spread the ricotta mixture over, leaving a border, about 4cm (1 1⁄2in). Put the tomato halves in 2 layers on top. Sprinkle with breadcrumbs, cheese and thyme sprigs.
Use the paper to help bring up the pastry edges to create a rim for the tart, making pleats in it to enclose the filling. Brush rim with beaten egg. Bake for 35 minutes. Serve warm.
Got lots of leftover tomatoes? Take a look at our 20 ways with tomatoes for more ideas