tomato-ricotta tart (serves 4 - 6) 4 tomatoes, halved 2 tablespoons olive oil fresh ground black pepper 375g (12 oz.) ready-prepared puff pastry 185g (6oz.) fresh ricotta cheese ¾ cup grated parmesan cheese 2 eggs ¾ cup shredded fresh basil 1. Preheat the oven to 180°C (350°F). Place the tomatoes on a baking tray and sprinkle with olive oil and pepper. Bake for 50 minutes or until soft and slightly dried. 2. Roll out the puff pastry on a slightly floured surface until 3mm) 1/8  inch) thick. Cut the pastry into a 20 x 30cm (8 x 12 inch) rectangle and place on a baking tray lined with non-stick baking paper. Place the ricotta, parmesan and eggs in a food processor and process until smooth, then stir through the basil. 3. Spread the ricotts filling over the pastry base, leaving a 2 cm (¾ inch) border, then press the tomatoes into the ricotta filling. Bake for 30 minutes or until the filling is set and the pastry is golden. Serve with salad. back