Tomato and Ricotta Tart

For those busy days when time is limited and motivation is scarce, a stress-free and straightforward meal is essential. This delightful tart recipe not only brings deliciousness to your table but also incorporates fresh, vibrant ingredients that add color and flavour to your dinner. Complement it with a glass of Rocca Giovanni Langhe Chardonnay - sit back and enjoy!

Serves 4

500 g Paneton pastry
300g Zany Zeus ricotta
2 cloves garlic, crushed
handful basil, finely chopped
zest of 1 lemon
handful Parmigiano Reggiano
1 large Heriloom tomato
1 Tbsp Salvagno Olives
1 Tbsp Sabato semi dried tomatoes

Heat oven to 200˚C. Grease flan tin, cover with the pastry & blind bake. In a food processor mix together ricotta, garlic, basil, lemon zest, Parmigiano Reggiano and salt & pepper.

Spoon into pastry case. Top with olives and semi dried tomatoes then finish with sliced heirloom tomatoes.

Bake for 30 minutes and top with grind of black pepper & fresh basil.

Enjoy!