Using mostly cupboard staples like flour and bread in this simple tomato and ricotta tart is easy to make and delicious. The sweet tomatoes and creamy ricotta pair perfectly together.
Cooking time? 35 minutes
Serves 6
Ingredients priced from Asda
For The Pastry
160g plain flour
80g unsalted butter
Pinch of salt
3 tbps double cream £0.60
For The Filling
130g ricotta cheese £1
1 tbsp double cream
1 medium egg, beaten
1 small clove garlic, peeled and crushed £0.19
1 tsp fresh thyme leaves, plus a few sprigs £0.70
Salt and ground black pepper
250g small vine-ripened tomatoes, halved £0.75
1 small slice of bread, crusts removed, roughly crumbed
30g fresh grated Parmesan cheese £0.90
Total £4.14
Serve with a garden salad or your favourite side
Cooking Method
Put the flour, butter and salt in a food processor. Pulse a few times until the mixture resembles crumbs. Add the cream and whizz slowly to combine. Knead into a ball and flatten, then wrap in cling film. Chill pastry for an hour.
Set the oven to 200°C/400°F/Gas Mark 6.
Mix the ricotta, cream, all but 1 teaspoon of the beaten egg, the garlic and thyme leaves. Season.
Roll the pastry out on a lightly floured surface to a 28cm (11in) round. Transfer to the baking sheet. Spread the ricotta mixture over, leaving a border, about 4cm (1 1⁄2in). Put the tomato halves in 2 layers on top. Sprinkle with breadcrumbs, cheese and thyme sprigs.
Use the paper to help bring up the pastry edges to create a rim for the tart, making pleats in it to enclose the filling. Brush rim with beaten egg. Bake for 35 minutes. Serve warm.
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