Tomato Ricotta Tart

Step 1

Preheat oven to 400F/200C

Step 2

In a medium bowl whisk together ricotta, mascarpone, 1/2 cup grated parmigiano, yogurt, egg, garlic, chopped basil and salt. Mix until smooth.

Step 3

Cut the tomatoes into 1/4 inch slices. If using cherry tomatoes, cut in half.

Step 4

Lay out the pastry onto a baking sheet. Using a sharp knife score a line around the rim, about a 1/2 inch in from the edge.

Step 5

Spread the cheese mixture onto the pastry, within the scored rim. Artfully arrange the tomatoes and basil. Season with salt and pepper. Scatter remaining 1/4 cup parmigiano on top. Drizzle with olive oil.

Step 6

Place in pre-heated oven and bake for about 25 minutes. The cheese and crust should be golden.

Step 7

Take out of oven and let rest at least 20 minutes. It’s best at room temperature, which gives the cheese a chance to set. If you’d like, scatter some fresh herbs on top before serving.