Thanks to Jayne for this recipe. Ingredients 500g baby/cherry tomatoes 1tbsp balsamic vinegar 1tbsp olive oil 1 sheet ready-made puff pastry 2tbsp pesto 55g pitted black olives 360g ricotta cheese Method Preheat oven 220c/425f Combine tom’s, vinegar and half olive oil Spread toms on an oven tray and roast, uncovered, 10mins Place pastry sheet on an oiled oven tray, fold edges in to make a 5mm border all the way around Prick with a fork and blind bake for 10mins.  Take out of oven when…Continue Reading “Tomato, Pesto and Olive Tart”