Cheesy Tomato Tart - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
2 tbsp sun-dried tomato pesto
2 None medium zucchini, thinly sliced into ribbons
1/3 lb yellow cherry tomatoes, halved
1/3 lb red baby plum tomatoes, halved lengthwise
2 tbsp fresh oregano, chopped
3 oz cheddar cheese, grated
3.5 oz fresh ricotta cheese
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Stack pastry sheets on top of each other then roll out between 2 pieces of parchment paper into a 10 x 12 inch rectangle. Transfer to prepared tray, cover with a sheet of parchment paper then place another baking tray on top. Bake for 5 mins, or until pastry starts to rise. Remove from oven, remove top baking tray and discard parchment paper. Let cool for 5 mins.
Spread pesto evenly over pastry base then arrange zucchini and tomatoes over top. Sprinkle with oregano. Combine Cheddar and ricotta cheese then sprinkle over tart. Bake for 30 mins, or until cheese melts and pastry is cooked through. Cut into 8 pieces. Serve warm with mixed greens.