Colorful Tomato Pest Tart

1. 1

   For the dough, chop walnuts in a food processor then add flour and butter and pulse until mixture resembles fine crumbs. Add 3-4 tbsp ice water and process again until mixture starts to clump together. Turn out onto a sheet of parchment paper and gather together. Roll out to line a 14x4 inch fluted tart pan with removable base. Trim edges and chill 20 mins. Preheat oven to 350u00b0F. Line dough with parchment paper and fill with dried beans, rice or pie weights. Bake 15 mins, then remove weights and paper. Bake 15 more mins, or until pastry is just golden. Cool.

2. 2

   To fill, whisk ricotta, eggs, egg whites, pesto and half the Parmesan in a bowl. Season with salt and pepper. Spread ricotta mixture in cooled pastry case. Arrange tomatoes, cut-side up, in ricotta mixture and sprinkle with remaining Parmesan. Bake 30 mins, or until set. Let cool 5 mins, then cut into slices and serve.

* Per serving · 4 servings · Values may vary.

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