• 3 sheets frozen shortcrust pastry, partially thawed
  • 400g tomato medley mix (see notes)
  • 400g fresh ricotta (see notes)
  • 1/2 cup thickened cream
  • 3/4 cup pitted green olives, quartered lengthways
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon fresh lemon thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 20g baby rocket
  • 2 teaspoons lemon juice
  • 1 teaspoon extra virgin olive oil
  • Step 1 Preheat oven to 200C/180C fan-forced. Place a baking tray on the top shelf in oven. Grease six 3cm-deep, 9cm-round (base) and 11cm (top) loose-based fluted flan tins.
  • Step 2 Cut each sheet of pastry in half, diagonally. Line tins with a piece of pastry. Trim edges. Prick bases with a fork. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Place tins on hot baking tray in oven. Place tomatoes on separate baking paper-lined baking tray. Place on bottom shelf in oven. Bake pastry cases and tomatoes for 10 minutes. Remove weights or rice and paper. Bake pastry cases and tomato for 5 to 8 minutes or until pastry is golden and cooked and tomato skins have split but not collapsed. Remove from oven. Allow to cool.
  • Step 3 Meanwhile, combine ricotta and cream in a bowl. Season with salt and pepper. Add olives, parsley and thyme. Fold together until just combined.
  • Step 4 Carefully remove pastry cases from tins and place on serving plates.
  • Step 5 Spoon ricotta filling into pastry cases. Top with tomatoes. Sprinkle with lemon rind. Season with salt and pepper. Toss rocket, lemon juice and oil in a bowl. Arrange on top of tarts. Serve immediately.