320g all-butter puff pastry sheet
350g ricotta
1 small unwaxed lemon, zest
1 clove garlic, finely grated
20g parmigiano reggiano, finely grated
12 mint leaves, shredded
12 basil leaves, shredded, plus extra to serve
450g pack Waitrose Classic Vine Tomatoes, thinly sliced
1 tbsp extra virgin olive oil
1⁄2 tsp nigella seeds


1 Preheat the oven to 200oC, gas mark 6. Unroll the pastry sheet and put on a large parchment-lined baking tray. Deeply score a 2cm border around the edges and prick the base all over with a fork. Cook for 15 minutes, then set aside to cool for 5 minutes.

2 While the pastry is cooling, beat the ricotta in a mixing bowl with the lemon zest, garlic, parmigiano reggiano and shredded mint and basil leaves; season. Press the base of the pastry down, leaving the borders raised. Spread the ricotta mixture evenly over the base.

3 Arrange the tomatoes over the ricotta, season, drizzle with the oil and scatter with the nigella seeds. Cook for a further 25-30 minutes, until the pastry is crisp and golden. Cool for 5 minutes then scatter with extra basil leaves. Slice to serve.

Cook’s tip

If you prefer, you could scatter chopped black olives over the tomatoes instead of the nigella seeds.

And to drink…

La Vieille Ferme Rosé, France, has a delicate bouquet and plenty of red and citrus fruit flavours.


Please enter your comment!
Please enter your name here