Beekist Tomato, Ricotta and Basil Tartlet


250g ricotta
375g short pastry sheet
50g parmesan or veggie alternative, finely grated
1 egg, beaten
1 garlic clove, crushed
4 Beekist cherry tomatoes, thickly sliced
Olive oil
A handful of basil leaves
Fresh basil or basil pesto for garnish



  1. Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.
  2. Heat the oven to 200°C. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes.
  3. Remove the pastry from the oven (leave the oven on) and gently press the middle down if it has puffed up. Leave to cool a little.
  4. Tip the ricotta into a bowl. Add the parmesan, egg and garlic. Mix and season.
  5. Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil.