Method

• 1.
  Preheat oven to 200°C.
• 2.
  Roll out the pastry on a lightly floured surface to a 30cm x 22cm rectangle.
• 3.
  Prick the base with a fork, brush with egg and place on a lightly greased baking sheet. Place in the oven for about 20 minutes, until lightly browned and cooked through.
• 4.
  Meanwhile, combine the ricotta with garlic and 2 tablespoons of the lemon juice. Remove the pastry from oven, spread with the ricotta mixture and top with the pesto and tomatoes.

• 5.
  Drizzle with half the olive oil, then return to oven for 5-8 minutes until the tomatoes are softened.
• 6.
  Meanwhile, combine remaining lemon juice and the oil with beans and rocket.
• 7.
  Toss to combine and season with sea salt and freshly ground black pepper.
• 8.
  Remove the tart from the oven and allow to cool slightly. Top with the rocket and green bean salad, slice and serve.