Bill Granger's Tomato & Ricotta Tart

Step 1: Take out pastry then allow it to warm up a little (esp. if refrigerated overnight)- flour bench, pastry, pin.

Step 2: Roll out to fit your (greased) tart tin. the pastry should be beautifully smooth and supple (I like to roll it quite thin).

Step 3: Lots of cherry tomatoes, halved (enough to cover a tart) (*bill uses sliced normal tomatoes, but cherry tomatoes are much more satisfying!).

Step 4: Mix together ricotta, eggs, yoghurt, parmesan. add salt and pepper to taste.

Step 5: Pour into tart shell. place cherry tomatoes cut side up in mixture.

Step 6: Strew with freshly torn basil leaves.

Step 7: Sprinkle with salt and a good grinding of pepper.

Step 8: Fold the edges of the pastry over the outer edges of the filling.

Step 9: Brush pastry with egg yolk

Step 10: Bake at 200°c for 35 - 40 mins or until golden.