Ingredients<br />½ Pkg (250 g) frozen puff pastry, thawed<br />2 Tbsp (30 mL) Dijon mustard<br />1 tub (475 g) ricotta cheese<br />4 eggs<br />¼ cup (50 mL) grated Parmesan cheese<br />⅓ cup (75 mL) chopped fresh basil<br />½ tsp (2 mL) salt<br />½ tsp (2 mL) pepper<br />4 plum tomatoes<br /><br /><br />Method:<br />Pre heat oven to 400°F (200°C)<br />On lightly floured surface, roll out pastry to fit into an 11" removable bottom tart tin, brush mustard over bottom; set aside.<br />Whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Pour into pastry shell.<br />Slice tomatoes thinly and arrange over filling, overlapping slightly. <br />Bake in centre of oven until pastry is puffed and golden and filling is set, 35 minutes. <br />Sprinkle with remaining basil, salt and pepper. Serve warm or cold.
