Preheat oven to 220°C (200°C fan-forced). Grease and line a large baking tray with baking paper.
Brush lamb chops with oil and season. Heat a large non-stick frying pan over medium-high heat and cook lamb, 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil until required.
Meanwhile, in a medium bowl combine ricotta, lemon zest and juice and half the egg. Season.
Place puff pastry on prepared baking tray. Leaving a 2cm border brush the pastry with a little egg and sprinkle with breadcrumbs. Spoon ricotta mixture onto pastry, spreading evenly over pastry. Top with tomatoes. Season. Fold edges of pastry in to create a rim and brush pastry with egg.
Cook in oven for 20-25 minutes or until pastry is puffed and golden, sprinkling with grated cheese and adding chops to the top of the tart for final 5 minutes of cooking. Set aside for 5 minutes to cool slightly.
Cut tart into squares, dollop with pesto, sprinkle with feta and top with extra tomatoes, baby rocket and basil leaves. Serve with salad leaves and cucumber.
Lamb loin, fillet or rump or leg steaks would also work well in this recipe – cook lamb, slice and place on tart, to serve.
Add extra pre-roasted vegetables to the top of the tart if desired – try zucchini, beetroots, pumpkin or sweet potato.
You may need to join 2 thawed puff pastry sheets together depending on the brand.
The finished tart will measure approximately 20cm x 30cm.