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Bright tomatoes, creamy ricotta and ribbons of celery top this vibrant tart that's a winner for a summer lunch. Add a drizzle of Tabasco and Worcestershire sauce for a savoury finish reminiscent of a Bloody Mary cocktail. See method
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Roll out the pastry on a floured surface to about 0.5cm thick and large enough to line a 12 x 35cm tart tin. Gently press into the sides of the tin, then trim the excess, leaving a small amount overhanging the tin. Chill for 30 mins.
Preheat the oven to gas 6, 200°C, fan 180°C. Prick the pastry base all over with a fork, line with a sheet of scrunched-up baking paper or foil, then fill with baking beans or dried rice. Bake for 20 mins, then remove the paper and beans. Bake for 4-6 mins more until golden and sandy to the touch. Leave to cool completely in the tin, then carefully cover and set aside while you make the filling (or for up to 24 hrs).
Zest the lemon and wrap half in damp kitchen paper; chill. Put the remaining zest, 1 tbsp lemon juice, the chopped basil, ricotta and pepper in a bowl; mash together. Keep chilled for up to 24 hrs.
Put the ice in a bowl and quarter- fill with very cold water. Lay the celery sticks on a board, rounded side facing up. Peel each stick into thin strips from top to bottom. Discard the chunky ends. Submerge the strips in the water for 15 mins until curly; dry on kitchen paper.
To serve, trim any excess pastry, then transfer the pastry case to a serving board. Spoon in the ricotta mixture, levelling the top with the back of a spoon. Arrange the tomatoes over the filling, layering smaller ones towards the top. Mix the oil, reserved lemon zest, Tabasco and Worcestershire sauce with a pinch of salt; drizzle over the tomatoes. Finish with the celery curls, leaves and remaining basil.
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