AT A GLANCE
|01||Preheat oven to 200C. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming edges to fit. Combine ricotta, parmesan, herbs, lemon rind and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won’t need it all), then bake, turning occasionally, until golden brown (15-20 minutes).|
|02||Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice in a bowl and season to taste. Pile on top of tart, scatter with extra herbs and serve warm.|
Note We prefer Carême shortcrust pastry, which comes in 375gm sheets, but any good shortcrust pastry would work here.