There are hardly any tomatoes left on the plants now and they have stopped setting new fruit. This may be one of the last tomato tarts of the season.
- 375 grams ricotta
- 1 large egg
- 3 spring onions – finely chopped
- 2 tomatoes – thinly sliced.
- 1 sheet puff pastry
- 1/3 cup finely grated parmesan
- Herbs (parsley or rocket or basil finely chopped)
Heat the oven to 200 degrees. Remove excess liquid from tomatoes – if they are very seedy then remove seeds and pat them gently with kitchen paper. Mix together the ricotta, egg, spring onions & parmesan. Place puff pastry on a baking tray. Spread the ricotta mixture over the puff pastry leaving about 2 cm free at each edge. Place on the tomato slices. Fold up edges of puff pasty. Bake for 35 minutes. Sprinkle with herbs. Return to oven for a further 5 minutes, or until cooked.