Mixed tomato & cheese tart, with parsley salad

Name: Mixed tomato & cheese tart, with parsley salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: ½ 320g pack Jus-Rol All Butter Puff Pastry Sheet; 150 g Essential Italian Ricotta; 50 g Pecorino Romano DOP, finely grated; 25 g pack flat leaf parsley, stalks trimmed; 250 g packs mixed baby tomatoes, halved; 2 tbsp Italian extra virgin olive oil, plus 2 tbsp for drizzling; 2 tbsp glaze with balsamic vinegar; 120 g pack baby leaf salad, to serve

A rustic and easy vegetarian tart just right for the end of a summer’s day or weekend lunch. Cooking the pastry before the topping goes on will save any soggy bottom situations. Add a side of boiled new potatoes for the bigger appetites.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ 320g pack Jus-Rol All Butter Puff Pastry Sheet
150g Essential Italian Ricotta
50g Pecorino Romano DOP, finely grated
25g pack flat leaf parsley, stalks trimmed
2 x 250g packs mixed baby tomatoes, halved
2 tbsp Italian extra virgin olive oil, plus 2 tbsp for drizzling
2 tbsp glaze with balsamic vinegar
120g pack baby leaf salad, to serve

Preheat the oven to 220°C, gas mark 7. Lay the pastry on a baking tray and score a 2cm border around the edge. Prick the middle area with a fork, then bake for 10 minutes.
Mix the ricotta with almost all of the grated pecorino. Finely chop the parsley stalks and add them in. When the tart has had its 10 minutes, remove from the oven. Press down the middle section of the pastry with the back of a spoon. Dot it with the ricotta mix, then spread it out.
Scatter the tomatoes over the top (mostly cut-side up), season, drizzle with 2 tbsp olive oil and sprinkle with the remaining cheese. Bake for 20-25 minutes or until the pastry is puffed, crisp and golden.
Meanwhile, mix 2 tbsp olive oil and the balsamic glaze together. Season. Pick the parsley leaves and toss with the bag of salad and the dressing. Serve with the tart, in slices.

Cook’s tip

If the edges of the pastry look like they might over brown towards the end of the cooking time, cover them with foil and continue, as the base will need the full 20-25 minutes.

Typical values per serving when made using specific products in recipe