Name: Mixed tomato tart
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 80 gram walnuts; 1 1/2 cup plain flour; 100 gram cold butter, chopped; 300 gram fresh reduced-fat ricotta; 3 eggs, at room temperature; 2 egg whites; 2 tablespoon bought basil pesto; 1/4 cup freshly grated parmesan; 250 gram tomato medley mix

Ingredients

80 gram walnuts

1 1/2 cup plain flour

100 gram cold butter, chopped

300 gram fresh reduced-fat ricotta

3 eggs, at room temperature

2 egg whites

2 tablespoon bought basil pesto

1/4 cup freshly grated parmesan

250 gram tomato medley mix

Method

1.Process walnuts until chopped. Add flour and butter; pulse until mixture resembles fine crumbs. Add 3-4 tablespoons iced water; process until mixture starts to clump together.

2.Turn out mixture onto a sheet of baking paper and gather together. Roll out to line a 35 x 11cm (base measurement) fluted tart pan with removable base. Trim edges. Chill tart base 20 minutes. Preheat oven to 180°C (160°C fan-forced).

3.Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake blind 15 minutes. Remove weights and paper. Bake further 15 minutes, or until pastry is just coloured. Cool.

4.Whisk ricotta, eggs, egg whites, pesto and half the parmesan in a jug. Season with salt and pepper. Spread ricotta mixture in cooled pastry case.

5.Arrange tomatoes, cut-side up, in ricotta mixture. Sprinkle with remaining parmesan. Bake 30 minutes, or until set. Stand 5 minutes. Cut into slices. Serve.

Use firm ricotta from the deli counter or a delicatessen. You can prepare pastry case a day ahead; keep in an airtight container. If medley mix of tomatoes is unavailable, use an assortment of halved roma, cherry and teardrop tomatoes.
Note

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