Quick

Ricotta tart

Name: Ricotta tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 frozen savoury tart shell (220g); 400g ricotta; 2 tablespoons grated parmesan; 2 eggs; 2 tablespoons chopped chives; 12 cherry tomatoes; 1 tablespoon olive oil, plus extra to brush; 1 tablespoon balsamic vinegar; Salad leaves, to serve

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This super quick and easy ricotta tart is a perfect midweek dinner - ready in only 20 minutes!

1 frozen savoury tart shell (220g)
400g ricotta
2 tablespoons grated parmesan
2 eggs
2 tablespoons chopped chives
12 cherry tomatoes
1 tablespoon olive oil, plus extra to brush
1 tablespoon balsamic vinegar
Salad leaves, to serve

Method

1.

Preheat the oven to 180°C. Place the tart shell in the oven for 5 minutes.
2.

Beat the cheeses, eggs and chives in a bowl, then season. Use mixture to fill tart shell. Bake for a further 10 minutes.
3.

Meanwhile, place the tomatoes on a baking tray, brush with oil and season. Roast in the oven for final 5 minutes of tart cooking time or until soft.
4.

Whisk together the oil and vinegar.
5.

Serve the tart warm with tomatoes, salad leaves and dressing.