Tomato & pesto tart
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Method
1
Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on a baking sheet, roll out a little across the shorter side to make more of a square shape, then cut into a circle using an upturned dinner plate as a guide. Use a sharp knife to mark a 1cm border around the edge, then prick the central area with a fork.
2
Spread the pesto inside the border, then add the tomatoes, cut-side up. Dot spoonfuls of the ricotta on top. Season, then bake for 25 minutes, until the pastry is golden and crisp. Serve straight away with the pecorino scattered over.
