Tomato and Ricotta Tart

Using mostly cupboard staples like flour and bread in this simple tomato and ricotta tart is easy to make and delicious. The sweet tomatoes and creamy ricotta pair perfectly together.

Cooking time? 35 minutes

Serves 6

Ingredients priced from Asda

For The Pastry

160g plain flour

80g unsalted butter

Pinch of salt

3 tbps double cream £0.60

For The Filling

130g ricotta cheese £1

1 tbsp double cream

1 medium egg, beaten

1 small clove garlic, peeled and crushed £0.19

1 tsp fresh thyme leaves, plus a few sprigs £0.70

Salt and ground black pepper

250g small vine-ripened tomatoes, halved £0.75

1 small slice of bread, crusts removed, roughly crumbed

30g fresh grated Parmesan cheese £0.90

Total £4.14

Serve with a garden salad or your favourite side

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Cooking Method

Put the flour, butter and salt in a food processor. Pulse a few times until the mixture resembles crumbs. Add the cream and whizz slowly to combine. Knead into a ball and flatten, then wrap in cling film. Chill pastry for an hour.

Set the oven to 200°C/400°F/Gas Mark 6.

Mix the ricotta, cream, all but 1 teaspoon of the beaten egg, the garlic and thyme leaves. Season.

Roll the pastry out on a lightly floured surface to a 28cm (11in) round. Transfer to the baking sheet. Spread the ricotta mixture over, leaving a border, about 4cm (1 1⁄2in). Put the tomato halves in 2 layers on top. Sprinkle with breadcrumbs, cheese and thyme sprigs.

Use the paper to help bring up the pastry edges to create a rim for the tart, making pleats in it to enclose the filling. Brush rim with beaten egg. Bake for 35 minutes. Serve warm.