Ricotta Tart

Ingredients (serves 4)

• 1 frozen savoury tart shell (220g)
• 400g ricotta
• 2 tbs grated parmesan
• 2 eggs
• 2 tbs chopped chives
• 12 cherry tomatoes
• 1 tbs olive oil, plus extra to brush
• 1 tbs balsamic vinegar
• Salad leaves, to serve

Method

1. Preheat the oven to 180°C. Place the tart shell in the oven for 5 minutes.

2. Beat the cheeses, eggs and chives in a bowl, then season. Use mixture to fill tart shell. Bake for a further 10 minutes.

3. Meanwhile, place the tomatoes on a baking tray, brush with oil and season. Roast in the oven for final 5 minutes of tart cooking time or until soft.

4. Whisk together the oil and vinegar.

5. Serve the tart warm with tomatoes, salad leaves and dressing.