Tomato, Thyme and Ricotta Tart

This tart is as nice on the day it’s made as it is for lunchboxes the next day – even nicer if you can take it outside on the first night, with a glass of rosé and a light green salad alongside. You can use fresh rather than roasted cherry tomatoes if you’re in a hurry, but I love the depth of flavour you get from that first brief stint in the oven.