Heritage Tomato Tart with Anchovy, Basil and Whipped Ricotta

⏱ 55 min · Serves 4

Sun-ripe heritage tomatoes fanned over a crisp, all-butter puff pastry base, with a salty anchovy-garlic butter melting underneath and cool whipped ricotta and torn basil on top. It looks like the height of summer and takes barely an hour.

Per serving: 585 kcal · 15.0g protein · 42.0g carbs · 39.0g fat

Ingredients

• 600g mixed heritage tomatoes, various sizes
• 1 tsp flaky sea salt
• 320g sheet all-butter puff pastry
• 6 anchovy fillets in oil, drained
• 30g softened butter
• 1 garlic clove, crushed
• 1 tsp red wine vinegar
• 1 egg, beaten
• 2 tbsp fine dry breadcrumbs
• 250g ricotta
• 2 tbsp extra virgin olive oil, plus extra to serve
• Zest of 1/2 lemon
• Large handful basil leaves
• Black pepper

Method

1. Slice the larger tomatoes 5mm thick and halve the small ones. Lay on kitchen paper, sprinkle with the flaky salt and leave 20 minutes to draw out moisture. Pat dry.
2. Heat the oven to 200C fan / 220C / gas 7 and put a baking sheet in to heat.
3. Finely chop 4 anchovies to a paste and mash with the butter, garlic and vinegar. Set aside.
4. Unroll the pastry on its paper onto a second tray. Score a 2cm border, prick the inside all over with a fork, brush the border with beaten egg. Bake on the hot sheet for 15 minutes until puffed and pale gold.
5. Press the centre down gently, spread with the anchovy butter and scatter over the breadcrumbs. Return to the oven for 5 minutes.
6. Beat the ricotta with 1 tbsp olive oil, the lemon zest and plenty of pepper until smooth and spoonable.
7. Arrange the drained tomatoes over the tart base, overlapping. Bake a final 10 minutes, just until warmed and glossy.
8. Dot the whipped ricotta over the warm tart, drape the remaining 2 anchovies on top, shower with torn basil, drizzle with olive oil and serve warm.