Tomato and ricotta tarts

Juicy British tomatoes are at their sweetest from mid-July.

Tomato and ricotta tarts

What to do

  • Heat oven to Gas 4, 180°C, 350°F. Roll out pastry to 30x21cm (12x8in). Cut into 4 rectangles, brush with egg yolk, and spread the centre of each one with a teaspoon of mustard. Transfer to a lightly oiled baking sheet.
  • Top with tomato. Fold in edges of pastry cases by 2cm (1in). With sharp knife indent pastry sides all round.
  • Bake for 35 minutes. Serve warm topped with a spoonful of ricotta, a drizzle of olive oil and a few basil leaves.
  • Cost per serving: £1·15
  • Serves: 4
  • Time: 50mins

Ingredients

  • 1 500g packet puff pastry
  • 1 egg yolk
  • 4tsp mustard
  • 4 large tomatoes, thinly sliced
  • 125g (4oz) ricotta
  • 1tbsp olive oil
  • basil leaves

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

Wine match

A light Grüner Veltliner from Austria
won't overwhelm the delicate flavour
of the ricotta.