Rustic tart with roasted tomatoes, sweet corn and basil ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the cherry tomatoes on the sheet, toss them with 1 tablespoon olive oil, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes at 220 °C / 425 °F until juicy and slightly concentrated.

3. 3

   While the tomatoes roast, heat a skillet over medium heat. Add the remaining 1 tablespoon olive oil, the red onion, and a pinch of salt. Cook for 4 minutes until softened. Add the garlic and sweet corn kernels, and sauté 3 to 4 minutes more. Remove from the heat and let cool slightly.

4. 4

   In a bowl, mix the ricotta, grated Parmesan, chopped fresh basil, lemon zest, 1/2 teaspoon salt, and the remaining black pepper. Stir in half of the beaten egg and reserve the other half for brushing.

5. 5

   Lightly flour the work surface with the all-purpose flour. Gently roll the puff pastry into a rustic 30 cm / 12 in round or rectangle. Transfer it to a parchment-lined baking sheet.

6. 6

   Spread the ricotta mixture over the pastry, leaving a 4 cm / 1 1/2 in border. Scatter the corn and onion mixture on top, then arrange the roasted tomatoes over it.

7. 7

   Fold the pastry edges inward over part of the filling, pleating as needed for a rustic shape. Brush the edges with the remaining beaten egg.

8. 8

   Bake the tart for 25 minutes at 200 °C / 400 °F, or until the pastry is deeply golden and crisp.

9. 9

   Remove from the oven and let rest for 10 minutes before slicing. If desired, finish with a little extra grated Parmesan and a few extra basil leaves before serving.