Roast tomato & asparagus tart

• 10 Roma tomatoes, halved
• 2 tablespoons olive oil and salt and freshly ground pepper
• 2 sheets ready rolled shortcrust pastry
• 1 bunch asparagus
• 80g fresh ricotta
• small basil leaves

1. Step 1

   Preheat oven to 200°C. Place 10 Roma tomatoes, halved on a baking tray. Drizzle with 2 tablespoons olive oil and salt and freshly ground pepper. Roast for 45 minutes.

2. Step 2

   Use 2 sheets ready rolled shortcrust pastry to line a 11cm x 35cm rectangle tart tin. Trim the edges. Prick the base with a fork. Refrigerate for 15 minutes. Bake for 15-20 minutes or until golden and crisp.

3. Step 3

   Steam 1 bunch asparagus. Place the roast tomatoes and asparagus in the pastry case. Crumble over 80g fresh ricotta and scatter with small basil leaves. Drizzle with a purchased balsamic dressing to serve.