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| Tomato and Pesto Slice |
SERVES 6
PREP 15 minutes
COOK 25 minutes + cooling
COST $3.45 a serve
Ingredients:
- 10 eggs, at room temperature
- 300ml thickened cream
- 250g fresh ricotta, crumbled
- 2 roma tomatoes, quartered
- 250g sweet berry truss tomatoes
- 200g grape tomatoes, halved
- ½ cup basil pesto
- Small basil leaves, to serve (optional)
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
- Whisk eggs and cream in a jug. Strain through a fine strainer into prepared pan. Spoon large dollops of ricotta into egg mixture. Top with tomatoes. Bake for 25 minutes or until just set at centre. Cool in pan.
- Serve warm slice topped with pesto and basil leaves, if using.
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