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Ingredients

375g block frozen puff pastry, thawed
1 egg, lightly beaten
175g fresh ricotta
1 garlic clove, crushed
1/4 cup (60ml) lemon juice
1/3 cup (90g) pesto
1/2 punnet cherry tomatoes, halved
2 tablespoons olive oil
100g green beans, trimmed, halved
2 handfuls rocket

Method

Step 1 Preheat oven to 200°C.
Step 2 Roll out the pastry on a lightly floured surface to a 30cm x 22cm rectangle.
Step 3 Prick the base with a fork, brush with egg and place on a lightly greased baking sheet. Place in the oven for about 20 minutes, until lightly browned and cooked through.
Step 4 Meanwhile, combine the ricotta with garlic and 2 tablespoons of the lemon juice. Remove the pastry from oven, spread with the ricotta mixture and top with the pesto and tomatoes.
Step 5 Drizzle with half the olive oil, then return to oven for 5-8 minutes until the tomatoes are softened.
Step 6 Meanwhile, combine remaining lemon juice and the oil with beans and rocket.
Step 7 Toss to combine and season with sea salt and freshly ground black pepper.
Step 8 Remove the tart from the oven and allow to cool slightly. Top with the rocket and green bean salad, slice and serve.

Ricotta & vegetable tart

How to make Ricotta & vegetable tart

Ingredients

Method