Enjoy this summery tomato tart as part of a vegetarian Christmas menu or as a light lunch with friends.
- For the pastry, process the flour, oil and parmesan in a food processor until mixture resembles fine crumbs. With the motor running, gradually add the water until the mixture just comes together. (Add 1-2 teaspoons extra, if necessary.) Shape into a disc. Wrap and place in the fridge for 30 minutes to rest. Clean the processor.
- Preheat oven to 180C/160C fan forced. Process basil, parsley, rind and garlic until finely chopped. Add olives, lemon juice and oil. Process until well combined. Season.
- Roll out pastry on a large piece of baking paper to a 30-35cm circle. Transfer paper and pastry to a large baking tray. Spread half the olive mixture over base, leaving a 2cm border. Dollop with ricotta. Top with tomatoes. Fold pastry edge over filling. Bake for 35 minutes or until pastry is crisp.
- Combine the salad leaves, fennel and vinegar in a bowl, if using. Top the tart with remaining olive mixture. Sprinkle with baby basil. Serve with salad on the side.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set