After all our efforts last spring, we haven't harvested a single tomato. That's if you don't count the funny, knobbly little green one Pearl picked yesterday with the greatest of glee. Which leaves the total number of tiny green fruit left on the few straggly, surviving plants in the patch at about four.
But summer equals tomatoes, even if they have to come from the greengrocer. I made this delicious little tart for Kidspot recently - I hinted at it here - and promised you the recipe. The tomatoes are slow-roasted. Herby ricotta is smeared onto puff pastry, then topped with the tomatoes. It's baked till puffed and golden, then drizzled with a simple thyme oil.