500 g puff pastry
2 eggs, beaten
1 Egg yolk or milk for pastry glaze
60 ml double cream
250 g ricotta cheese
200 g feta cheese, crumbled
100 g parmesan grated cheese
1 pinch grated nutmeg
6 tomatoes, sliced
1 Tablespoon chopped flat leaf parsley
Pre heat the oven to 200C/180C fan/gas 6
Roll the dough on a floured surface until 3mm thick. Cut a circle about 35 cm diameter. Transfer to a lightly floured baking dish, the pastry is up the sides, and trim. Chill for 30 minutes. In a large bowl, lightly whisk the eggs and cream together, and then mix in the ricotta, feta and parmesan cheese, and five sliced tomatoes. Season with nutmeg, salt and pepper.
Spoon the cheese and tomato mixture onto the centre of the pastry.
Arrange the remaining sliced tomato over the filling. Brush the pastry edges with beaten egg yolk or milk and bake for 35-40 minutes until golden brown.
Sprinkle the tart with chopped parsley and freshly ground black pepper and serve
Serve Hot with New potatoes and Green vegetables, Peas, Beans, Broccoli
Serve Cold with Potato Salad and Rocket leaves, Lettuce leaves