Ricotta & vegetable tart

Preheat oven to 200°C.

Roll out the pastry on a lightly floured surface to a 30cm x 22cm rectangle.

Prick the base with a fork, brush with egg and place on a lightly greased baking sheet. Place in the oven for about 20 minutes, until lightly browned and cooked through.

Meanwhile, combine the ricotta with garlic and 2 tablespoons of the lemon juice. Remove the pastry from oven, spread with the ricotta mixture and top with the pesto and tomatoes.

Drizzle with half the olive oil, then return to oven for 5-8 minutes until the tomatoes are softened.

Meanwhile, combine remaining lemon juice and the oil with beans and rocket.

Toss to combine and season with sea salt and freshly ground black pepper.

Remove the tart from the oven and allow to cool slightly. Top with the rocket and green bean salad, slice and serve.