Tomato tart with a light touch

Serves: 6

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Total Time: 70

Prep Time: 20

Cook Time: 50

• 1 tablespoon(s) olive oil
• 8  filo sheets - about 125g . We used Cypressa Fresh Filo Pastry (£1.99 for 400g from Waitrose)
• 350 gram(s) cherry tomatoes
• 2  x 250g tubs ricotta
• 200 ml low-fat crème fraîche
• 2 large eggs and 1 yolk
• 1 pinch(es) freshly grated nutmeg
• 15 gram(s) (½oz) parmesan, finely grated
• 1 tablespoon(s) oregano leaves, plus a few sprigs to garnish
• 2 tablespoon(s) each freshly chopped mint and basil, plus sprigs to garnish

Method

1. 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.
2. Cut half the tomatoes in half horizontally; set aside. Scatter whole ones over pastry.
3. 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.
4. 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.

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