TOMATO, PESTO & OLIVE TART

• 份量: 4
• 總時間: 30 min

食材

500g baby plum tomatoes

1 tablespoon balsamic vinegar

1 tablespoon extra—virgin olive oil

1 sheet frozen puff pastry, thawed

2 tablespoons basil pesto

60g (⅔ cup) seeded black olives

350g (1½ cups) ricotta

步驟

1 Preheat oven to220°C/200°C fan.

2 Combine tomatoes in a medium bowl with the vinegar and half the oil; place on an oven tray. Roast, uncovered, for

10 minutes or until tomatoes collapse.

3 Place pastry on an oiled oven tray. Fold edges of pastry over to make a 5mm border all the way around pastry; prick base with a fork. Place another oven tray on top of pastry (called blind—baking, this stops it puffing up); bake for

10 minutes. Remove top tray from pastry; reduce temperature to 200°C/180°C fan.

4 Spread pastry with pesto; top with tomatoes and olives. Sprinkle with ricotta. Bake for10 minutes or until pastry is golden brown. Drizzle with remaining oil before serving.