- To make the dough, sift the flour and 1/2 tsp salt into a bowl, and stir in the yeast and Parmesan cheese. Make a well in the centre. Add the water and 1 tbsp of the oil, and mix to form a dough. Add a bit more water if needed.
- Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Return the dough to the bowl, cover with cling film and leave in a warm place to rise for about 1 hour or until doubled in size.
- Preheat the oven to 220°C (425°F, gas mark 7) and place a baking sheet inside to heat. Knock back the dough, then turn it out onto the floured surface and knead briefly. Roll out to a 30 cm (12 in) round about 5 mm (¼ in) thick. Use to line a lightly oiled, loose-bottomed, shallow 25 cm (10 in) tart tin, leaving the edges ragged and slightly hanging over the edge of the tin.
- Mix the ricotta with the oregano and parsley, and season with salt and pepper to taste. Spread evenly in the dough case. Arrange the tomatoes, cut side up, and the olives on top.
- Gently heat the balsamic vinegar with the remaining 1 tbsp olive oil, the rosemary and garlic in a small pan. Bubble for 1–2 minutes or until it has reduced a little, then drizzle over the tomatoes and olives.
- Place the tart tin on the preheated baking sheet. Bake for 15–20 minutes or until the case is crisp and golden brown and the tomatoes are slightly caramelised.
- Meanwhile, make the salad. In a small non-stick frying pan, toast the pumpkin, sunflower and poppy seeds over a moderate heat for 2–3 minutes, turning frequently. Sprinkle over the soy sauce and toss together. The seeds will stick together initially, but will separate as the mixture dries. Remove from the heat.
- Whisk together the sunflower and walnut oils, vinegar and seasoning to taste in a salad bowl. Add the salad leaves, sprinkle with the toasted seeds and toss together.
- Remove the tart from the tin and cut it into 4 wedges. Serve hot, with the salad.
Some more ideas
Use baby plum tomatoes instead of cherry tomatoes. * Make a prawn and mushroom pizza tart. While the dough is rising, gently cook 300 g (10½ oz) sliced mixed mushrooms in 1 tbsp extra virgin olive oil until just tender. Using a draining spoon, transfer the mushrooms to a bowl and mix with 150 g (5½ oz) peeled raw prawns, 4 skinned, chopped and seeded tomatoes, 1 can of anchovies, about 50 g, drained and chopped, 1 tbsp drained capers, and salt and pepper to taste. Spoon into the pizza dough case and bake as in the main recipe. Serve with a salad of baby plum tomatoes, cucumber and spring onions.
Tomatoes are an excellent source of vitamin C. This important nutrient is found mainly in the jellylike substance surrounding the tomato seeds.
Each serving (with salad) provides
A, E, calcium, copper * B1, C, niacin, iron, zinc * B2, folate, potassium, selenium