Cherry Tomato and Ricotta Puff Pastry Tart

The combination of flavours here work so well together, the sage is an unusual addition but adds to it. You could use chives or flat leaf parsley, either would make a good alternative to the sage if you prefer. This is the easiest and quickest way to make a tart, with a green salad and a glass of white wine you have the perfect supper dish for summer.

Ingredients                                                             Serves 2

1×375gr pack ready-rolled puff pastry

1×250gr tub ricotta cheese

350gr cherry tomatoes, preferably vine-ripened

a little flour to dust

3tbsp parmesan, grated

 3-4 sage leaves, finely chopped

2tbsp olive oil

1 level tsp caster sugar

1 egg, beaten

salt and freshly ground black pepper

Method

Preheat your oven to 200c. Unroll the puff pastry on to a floured work surface, trim the length and extend the width until it fits your ungreased baking tray. Slide the pastry onto the tray and prick all over with a fork.

 Now in a mixing bowl, combine the ricotta with one tablespoon of the parmesan, the chopped sage leaves and the seasoning. Spread the mixture over the pastry, leaving a one inch border of around the edge.

Heat the olive oil in a frying pan, add the cherry tomatoes and sprinkle with the sugar. Shake and stir the tomatoes over a moderate heat for two to three minutes until they are shiny and the skins begin to split. Scoop them up with a slotted spoon and scatter them over the ricotta filling. Moisten the borders of the tart with the beaten egg and then turn them up, pinch the corners to make a box shape.. Brush the outside of the pastry box with the rest of the beaten egg.

Bake the tart for twenty minutes until the pastry has risen and is golden and crisp. About halfway through the cooking time, sprinkle the tart with the rest of the parmesan and return to the oven.

Serve this irresistible ricotta and tomato tart warm, crisp and flaky, with a mixture of salad leaves dressed simple in the best olive oil and lemon juice.