When I reviewed this book a few months ago I said when it is tomato season I will make the Tomato and Ricotta Tart. Yesterday I made the tart and tartlets.
Simple, easy, colourful and fresh. I think I prefer the tartlets – they are easier to hold and enjoy. I think you could also cut the pastry into rounds and cook base in muffin or jam tart type tray and have the perfect starter/cocktail food/ finger food.
I used store bought puff pastry sheets,ricotta, sundried tomatoes, eggs, cream and a dash of cream fraiche to thicken the base, three types tomatoes and basil from our garden. Once pastry base is just warm (cold works too) plate up with tomatoes mixture. Season with salt and pepper to taste. Serve immediately. Fresh, colourful, delicious. ** Hint – cut tomatoes into bite size pieces and let sit for 10 minutes or so to allow some of the juices to drain off.