for 4 person

Dough

1 parcel	strudel pastry (approx. 120 g)
3 tbsp	olive oil

Topping

150 g	ricotta
1	garlic clove, squeezed
½ bunch	basil, finely chopped
1	organic lemon, grated zest and 3 tbsp of juice
½ tsp	salt
a little	pepper
2 tbsp	almond slivers
500 g	tomatoes *-*

To bake

100 g	cherry tomatoes, cut in half
1 tbsp	olive oil
¼ tsp	sea salt
a little	pepper
½ bunch	basil, leaves torn off

How it's done

Dough

Unfold the pastry sheets, brush with oil, stack the sheets on a baking tray lined with baking paper. Fold in the edge approx. 3 cm.

Topping

Combine the ricotta with all the other ingredients up to and including the pepper, spread on top of the dough, sprinkle with the almond slivers, top with the tomatoes.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Mix the tomatoes and oil, spread on top of the tart, season, garnish with the basil leaves.

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