Tomato Tart

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.

Tomato Tart

• 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
• Pepper
• 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.