date:Jul 03, 2014
l light golden. Cool for 10 minutes.
4. Reduce oven temperature to 180C/160C fan-forced. Place ricotta, eggs, basil and parmesan in a food processor. Process until well combined. Add onion and season with salt and pepper. Pulse until just combined. Spoon into pastry case. Arrange tomatoes on top. Bake for 45 to 50 minutes, covering with foil halfway through cooking, or until ricotta mixture has just set. Stand for 10 minutes then remove from pan. Serve warm or cold (see transport note).