(Serves 6)

INGREDIENTS 

• 2 sheets good-quality ready-rolled short crust pastry 
• 500g fresh ricotta (see note) 
• ½ cup finely grated parmesan or pecorino cheese 
• 1-2 tbsp lemon juice (see note) 
• 1 tsp lemon zest 
• Sea salt flakes and freshly ground black pepper 
• 500g small heirloom tomatoes, halved (quarter any larger tomatoes lengthways) 
• 1 tbsp extra virgin olive oil 
• 2 tbsp toasted pine nuts 
• Oregano leaves, basil leaves and microgreens, to serve 

Note; use fresh ricotta from the deli for this recipe.  Fresh ricotta varies in firmness, some brands are more moist than others so add just enough lemon juice for a smooth consistency. 

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Method

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep (23cm base) loose-bottomed tart tin. Line the base and sides with pastry. Trim excess.  Line the pastry with a crumpled sheet of baking paper.  Half fill with dried beans or rice.  Bake for 10 minutes.  Remove paper and beans.  Bake for a further 10 minutes or until golden.   Set aside to cool completely. 
2. In a bowl, combine the ricotta, parmesan or pecorino, lemon juice and zest.  Season with salt and pepper.  Beat until smooth and well combined.  Set aside. 
3. Place the tomatoes into a bowl. Drizzle with oil and season with salt and pepper.  Set aside for 5 minutes. 
4. Spoon the ricotta mixture into the pastry case and smooth the top. Top with tomatoes. Sprinkle with pine nuts.  Scatter with oregano and basil leaves and microgreens.
5. Slice and serve!