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Tomato, ricotta and thyme tart
Fruit and vegetables
300g/10½oz red and yellow
cherry tomatoes
, sliced in half
few fresh
thyme
sprigs, leaves picked
2 tbsp chopped fresh
basil
1
garlic
clove, grated
handful baby
salad leaves
1 tbsp chopped
chives
1 tbsp chopped
basil
1 tbsp fresh
chervil
, leaves only
Tins, packets and jars
250g/9oz
plain flour
1 tsp
Dijon mustard
Cooking ingredients
1 tbsp
balsamic vinegar
1 tsp
sea salt
1 tbsp
balsamic vinegar
1 tbsp
olive oil
small handful
oregano
, roughly chopped
100g/3½oz toasted
pine nuts
salt and freshly ground
black pepper
3 tbsp
olive oil
1 tbsp
balsamic vinegar
Dairy, eggs and chilled
170g/6oz very cold
butter
, cut into small cubes
1 free-range
egg
250g/9oz
ricotta
Other
2 tbsp ice cold water
edible flowers, cornflowers and chive flowers
Back to recipe
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