400gm ricotta

2 tbl sp honey

1 tbl sp tahini

1 lemon (zest)

4-5 various heirloom tomatoes

1 piece shortcrust pastry

1 bunch chives

1 tbl sp cracked black pepper

Olive oil

Salt

(Optional) fresh basil leaves

Preheat oven to 190 degrees Celsius.

1. To make whipped ricotta, in a blender add in ricotta, honey, tahini, lemon zest, 2 tbl sp oil and salt to taste. Blitz on high add in drops of cold water a bit at a time until you have a smooth whipped ricotta thats nice and fluffy but holds its shape.

2. Slice the tomatoes long way around half a centimetre thick, you don’t want them too thin as they will shrink when cooked. Place on paper towel, sprinkle with salt and allow the liquid to seep out for five minutes.

3. With short crust pastry, roll the sides out with a rolling pin, before spreading whipped ricotta in the middle, coming close to the edge, but leaving a thumb of space on the pastry. Layer the tomatoes on top, roll the pastry sides up over tomatoes and finish pepper.

4. Bake for 40-50 minutes, or until you have a nice golden char on your pastry.

5. Chop chives and mix through olive oil before spooning over the top. Finish with basil leaves before slicing up and serving.