Ricotta and Tomato Tart
- 1 pkg (397 g) 1pkg (397 g)frozen puff pastry, thawed
- 2 tbsp 2tbspDijon mustard
- 1 tub (475 g) 1tub (475 g)ricotta cheese
- 4 4eggeggs
- 1/4 cup 1/4cupgrated Parmesan cheese
- 1/3 cup 1/3cupchopped fresh basil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 4 4plum tomatoes
- 1 1egg yolkegg yolks
On lightly floured surface, roll out pastry to 16- x 12-inch rectangle. Fit into 13- x 9-inch metal cake pan, draping overhang over sides. Brush mustard over bottom; set aside.
In bowl, whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Scrape into pastry shell.
Thinly slice tomatoes; arrange over filling, overlapping slightly. Fold overhang over filling. Whisk egg yolk with 1 tbsp water; brush over pastry.
Bake in centre of 400°F (200°C) oven until pastry is puffed and golden and filling is set, 35 minutes. Sprinkle with remaining basil, salt and pepper. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 4 hours). Cut into squares.