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
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set