Summer Tomato Tart

• total time: 22 minutes

Ingredients

All you need is good store bought pastry. I’m using @caremepastry pastry. And beautiful fresh ingredients.

Directions

Preheat the oven to 210°C.

Roll out the pastry and cut it into your desired shape. Score a small border around the edge to create a frame, like in the video.

Prick the base with a fork so it doesn’t puff up.

Mix one egg yolk with a splash of milk and brush the edges. Sprinkle with smoked sea salt.

Transfer to the oven and reduce heat to 180. Bake for 20 to 25 minutes, until golden and puffed.

In the meantime, whip ricotta with a little salt and olive oil.

Spread it over the cooled pastry.

Layer slices of ripe tomatoes. I used heirloom tomatoes from my mum’s garden.

Finish with fresh basil, capers, a drizzle of olive oil, flaky salt and a splash of good balsamic.

And that’s it.

Summer on a plate.