Friday, 12 August 2011

Recipe: Tomato & Ricotta Tart

Tomato & Ricotta Tart

This is a real summer dish, good hot or cold, which is perfect for a light lunch, a picnic or as an accompaniment to a barbecue. As it is simple, the key to the flavour of this simple tart is to use really good tomatoes - this is all about letting the main ingredient sing.

2 or 3 large tomatoes
200g sheet of puff pastry
250g ricotta cheese
2 eggs
100ml double cream
70g parmesan, grated
salt & pepper to taste
basil leaves and olive oil to finish

Preheat the oven to 200 degrees centigrade

In a bowl, combine the ricotta cheese, eggs, cream and parmesan. Add salt and pepper to taste. Set aside in the fridge while you prepare the tomatoes and the pastry.

Slice the tomatoes as finely as you can. There is no need to peel or de-seed them.

Line a baking tray with baking parchment, then lay out the circle of pastry (if you are rolling the pastry, it should be about the width of a pound coin, and the size of a large dinner plate)

Lightly score a border around the circumference of the tart, approximately 2cm in from the edge - cut into, but not through, the pastry

Evenly spoon the cheese and egg mix over the pastry, up to the score mark, then lay on the tomatoes in a single layer until you have covered the surface of the cheese mixture.

Bake for approximately 30 minutes until the pastry is crispy and the ricotta mix is set

Just before serving, drizzle with good quality oil and scatter over some torn basil leaves

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.