Roasted tomato, olive and asparagus tart

Instructions

1 Preheat oven to 180°C. Lightly spray an 11cm x 34cm fluted tart tin with removable base with oil. Line tin with pastry, joining edges where necessary. Trim edges and discard excess pastry. Chill in fridge for 15 minutes.

2 Cover pastry shell with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for a further 8–10 minutes or until golden. Set aside to cool slightly. Reduce oven to 160°C.

3 Meanwhile, steam or boil asparagus for 2 minutes or until tender. Refresh under cold running water.

4 Combine ricotta, parmesan, chives and olives in a medium bowl. Spread ricotta mixture evenly over pastry base. Arrange asparagus over ricotta, then top with tomatoes. Return to oven for 10–15 minutes or until tomatoes are wilted.

5 Sprinkle tart with pumpkin seeds and a handful of rocket. Serve with remaining rocket and balsamic dressing.