Method

1. Preheat the oven.
2. Roll out the puff pastry on a lightly floured surface until 3mm thick.
3. Cut the pastry into 20 x 30cm rectangle and place on a baking tray with non-stick baking paper (tart can also be round).
4. Spread the ricotta filling over the pastry base, leaving a 2cm border.
5. Follow the method for the variation ingredients and add them at this point.
6. Bake for 30 minutes or until the filling is set and the pastry is golden.
7. Serve immediately.

Variations

Savoury

• Tomato and Basil - 4 Oven Roasted Tomatoes; ¾ cup fresh basil, torn. Press the tomatoes into the ricotta base and sprinkle the basil over the top.
• Onion and Blue Cheese – 4 brown onions,sliced; 1 tsp lemon rind,grated; 200g soft blue cheese,crumbled; 85g small olives, pitted; 2 Tbsp fresh thyme. Place the oil, onions and grated lemon rind in a frying pan over medium heat. Cook, stirring occasionally for around 20 minutes or until the onions are soft and golden. Allow to cool slightly. Sprinkle the blue cheese over the ricotta base; leaving a 2cm border. Top with the onions, olives, thyme and salt & pepper.
• Green Asparagus and Cheese - asparagus spears, enough to cover the tart base side by side (this will vary depending on the thickness of the asparagus in season); 2 cups tasty cheese,grated. Trim, wash then steam the asparagus till just tender crisp. Press into the ricotta base and sprinkle with the grated cheese and salt & pepper.

Sweet

• Caramelised Apple (or Banana) Tart - 2 apples (or bananas); ¼ cup brown sugar; 1 Tbsp butter; cinnamon. Peel, core and slice the apples and place in acidulated water till required. Heat the butter in a fry pan and add the apple and sauté for 1-2 minutes. Add the brown sugar and simmer slowly for 4-5 minutes until the apples are soft. Layer the apples on the ricotta or Crème Pâtissière base, sprinkle with the cinnamon and bake.
• Summer Fruit and Custard Tart - 4 pieces stone fruit, or 2 cups frozen summer fruit; thick Egg Custard Sauce as the base. Wash and cut the fresh summer fruit into ½ cm thick slices or thaw the frozen summer fruit then place into a sieve to allow the excess juices to drain away. Place the fruit evenly over the custard base on the tart.
• Pear with Caramel Sauce Tart - 4 pears; 1 qty Caramel Sauce; thick Egg Custard Sauce as the base. Peel and slice the pears and place evenly down the tart on a custard base. Pour over the caramel sauce and bake.
• Rhubarb Tart - Enough rhubarb stalks to cover the tart base side by side (this will vary depending on the thickness of the rhubarb in season); icing sugar; ricotta or Crème Pâtissière base. Wash and trim the rhubarb and lay stalks side by side down the length of the tart on the chosen base (rhubarb doesn’t need to be cooked, it will cook in the oven) and bakeWhen cooked, sprinkle with the icing sugar to serve.