Tomatoes are a most versatile fruit – though they have only been in Europe for some 500 years, hundreds of Italian recipes use them. Here are just four ways of using them as a base for a tasty meal…
Tomato and ricotta tart – Sfogliatina al pomodoro e ricotta
Makes 1 – 28cm tart – Preparation 20 minutes – Cooking 25 minutes
Ingredients
- 1 pack of frozen puff pastry
- 10 ripe tomatoes
- 300g ricotta
- salt and freshly ground pepper
- olive oil, cold pressed
- 1 tbsp grated lemon rind (unwaxed)
- 3 tbsp freshly grated Parmesan cheese or Grana Padano
- 1 bunch rocket (optional)
Method
- Thaw the puff pastry and roll out to a circle on a work surface dusted with flour. Line the tart tin with baking parchment and lay the pastry on the parchment. Prick the pastry several times with a fork.
- Preheat the oven to 200°C/Gas Mark 6.
- Wash and slice the tomatoes. Mix the ricotta with 2-3 tbsp oil, salt, pepper, Parmesan or Grana Padano cheese and lemon rind.
- Spread the ricotta on the pastry and cover with the sliced tomatoes. Season with salt and pepper. Bake in a hot oven for 20-25 minutes, until golden brown.
- Wash the rocket and spin dry. Cut the tomato and ricotta tart into portions and serve lukewarm topped with rocket, if you wish.