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Tomato tart with a light touch
Ingredients
1tbsp olive oil
8 filo sheets - about 125g (4oz).
We used Cypressa Fresh Filo Pastry
(£1.99 for 400g from Waitrose)
350g (12oz) cherry tomatoes
2 x 250g tubs ricotta
200ml (7fl oz) low-fat crème fraîche
2 large eggs and 1 yolk
Pinch freshly grated nutmeg
15g (½oz) parmesan, finely grated
1tbsp oregano leaves, plus a few sprigs to garnish
2tbsp each freshly chopped mint and basil, plus sprigs to garnish
Swap shortcrust pastry for lower-fat filo and cheddar for lower-fat ricotta.
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Method
Preheat oven to 180ºC (160ºC fan) mark 4. Put in a heavy baking sheet to heat up. Lightly brush base and sides of a 20.5cm (8in), 4cm (1½in) deep, loosebottomed flan tin with oil. Brush one side of each filo sheet with oil and layer, oil side down, in a circle from centre of tin and up sides, overlapping sheets as you go.
Cut half the tomatoes in half horizontally; set aside. Scatter whole ones over pastry.
Put ricotta, crème fraîche, eggs and yolk, nutmeg and parmesan into a bowl. Season. Beat with a wooden spoon until smooth. Stir in herbs, then pour into pastry case.
Sit tomato halves, cut side up, on top of mixture. Bake tart for 35-45min until just set - take carefully out of oven as surface may crack. Ease tart out of tin, leaving it on the base, and return to oven (on baking tray) for 5min. Cool on a wire rack. Serve at room temperature scattered with herbs.
Comments
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