Tomato Tart

Tomato Tart

1 tub of ricota cheese (i think i get it in approx 500 ml tubs)
1 egg
1/2 cup of grated parmesan (you can skip this if you don't have it - not a big deal)
handful of basil cut into thin strips
salt and pepper to taste

Mix the above and turn out into either a shallow pie shell, or a baking dish layered with packaged filo pastry. Or puff pastry if you are feeling fancy.

Lightly press into the surface of the ricota some:

sliced tomatoes sprinkled with salt and pepper or
halfed or quarted roma tomatoes roasted or
cherry tomatoes sliced in half and tossed with olive oil and oregano or
sliced tomatoes and grilled eggplant slices or...

Basically any combination of things you might put in a quiche or fritatta. My favourite is the roasted tomatoes.

Bake at 375 for 40 minutes or until the cheese has set. Broil for a minute or two to get the top crispy.

Shave parmesan on top. Drizzle with olive oil and/or balsamic vinegar.

(this one is mine all mine. with a nod to Donna Hay)