I look for inspiration for recipes everywhere. Sometimes it comes to me while visiting my local fruit shop, sometimes at the butcher, other times it comes from a cookbook. There is a great cookbook boutique in James Street called Scrumptious Reads. This place is full of inspiration! Cookbooks, magazines, and all sorts of paraphernalia to do with food. I took home a beautiful book called “Tart Love” to review. As you turn each page your mouth waters. I have always been a pastry pushover. Even though I love all the sweet tarts, I do have to feed my family so I picked a recipe that I could serve for dinner.
I had some lovely firm tomatoes in the fridge from Perfection Fresh, D’vine Ripe Trus. I knew they would do the job for the top of the tart.
Here is the Recipe from “Tart Love” changed into my own words.
2/12 cups of plain flour
2 teaspoons of salt
1 cup of unsalted cold butter cut into cubes
3 tablespoons of ice cold water
Method for Pastry
There are great details about how to bring this together at the front of the cookbook, but basically you rub the butter and salt through the flour until it is like coarse bread crumbs and then add the ice water until it comes together. Next rest in the fridge for at least half an hour. After it has rested roll it out and place in a tart tin and then rest once again in the fridge for half an hour. Finally take it out and bake blind in an oven at 170 degrees. You will need pastry weights or dried beans for this. After ten minutes remove from the oven and fill with the filling and then place back in the oven for 40 minutes or until golden brown.
Ingredients for Filling
2 tablespoons of fresh oregano
2 tablespoons of fresh basil
1 1/2 cups of whole milk ricotta
1 teaspoon of half milk half cream (this is an American product, half milk half cream, or you can just use cream)
Zest of 1 small lemon
1 egg yolk
salt and freshly ground pepper
2 scallions (these are shallots) sliced thinly
finely sliced tomato for decorating the top
Mix up the ingredients together except the sliced tomatoes. Season to taste with the salt and pepper. Pour into the partially baked tart case and then decorate with the sliced tomato, starting from the outside and working in. Then drizzle with olive oil and bake for 40 minutes.
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