Vanilla-Roasted Tomato & Ricotta Breakfast Tart

Ingredients:

For the Tart
1 sheet ready-rolled puff pastry
150g ricotta
50g Parmesan, finely grated
1 large egg
1 tsp Vanilla Mart Extract
250g cherry tomatoes
1 tbsp olive oil
1 tsp honey
1 tsp balsamic vinegar
Fresh thyme
Sea salt and black pepper

Method:

• Preheat the oven to 200°C and line a baking tray with baking paper.
• Place the cherry tomatoes on a separate tray and toss with olive oil, honey, balsamic vinegar, salt and pepper.
• Roast for 15–20 minutes until softened and lightly caramelised.
• Score a 2cm border around the puff pastry without cutting all the way through.
• Mix the ricotta, Parmesan, egg and Vanilla Mart Extract until smooth.
• Spread the ricotta mixture inside the pastry border.
• Arrange the roasted tomatoes over the top and scatter with fresh thyme.
• Bake for 20–25 minutes until the pastry is puffed and golden.
• Serve warm with a fresh green salad.