Tomato and ricotta tart
Hello aspiring Masterchefs!
Because we’ve been pretty heavy on the sweet recipes, I thought today I would bring you a savoury recipe that is healthy and easy and pretty yummy too. The recipe lists basil as the preferred green – but the possums ate all the basil in our garden last night. So I used spinach instead. But basil definitely tastes better.
Be very careful with the pastry when it first comes out of the oven because it’s very hot.
2 sheets ready-rolled puff pastry (thawed)
180g smooth ricotta
1 egg, beaten
Handful of spinach or basil
1. Preheat oven to 180 degrees celsius.
2. Score a border all the way around the pastry about 2cm from the edge. Prick the pastry inside the border with a fork and then pop it in the oven for 10-15 minutes.
3. While the pastry is in the oven, mix the egg, ricotta and parmesan in a small bowl. Add a pinch of salt and pepper.
4. Remove the pastry from the oven and gently press down inside the border if it has puffed up. Leave it to cool slightly.
5. Spread the ricotta mixture over the inside of the tart, and then top with the sliced tomatoes and spinach/basil.
6. Return to the oven and bake for a further 15 minutes or until crispy and golden brown.
I Can Do It All By Myself: 3/5 (you might need some help with the oven)
Taste: 4/5 (I’d give it a 5, but it’s healthy, so, you know …)
Likelihood Your Parents Will Be Happy You’re Eating It: 5/5
Rosie’s Tip of the Day
When you score the pastry, make sure you press lightly with your knife so you are careful not to cut all the way through.
Do you have a recipe for Rosie to try? Email it through to [email protected].