Summer Tomato Tart

Makes 4 - 6 servings

Prep time: 15 minutes

Cooking time: 40 minutes

Stunning in its simplicity, this Summer Tomato Tart is the perfect way to use up an excess of tomatoes during their peak season.

Place the sliced tomatoes in a large colander placed over a mixing bowl or in the kitchen sink. Generously season the tomatoes with salt and let it sit for 5 – 10 minutes so the tomatoes release some of their liquid. Transfer the tomatoes to a clean tea towel or paper towels to remove any excess moisture.
Use the pastry sheets to line the bottom of a well-greased baking dish, pressing the pastry gently up the sides to create a small edge. Line the pastry with baking paper, fill with pastry weights and blind bake for 12-15 minutes at 200°C.
Remove pastry from oven and allow to cool slightly.
Spread the ricotta over the pastry and layer the tomatoes on top. Place back into the oven for 20 – 25 minutes, until the tomatoes are beginning to caramelise.
Remove from the oven and top with prosciutto, and dollops of pesto.