Sunday, February 11, 2007

Ricotta & Tomato Tart

For brunch with the girls the other day I made this tasty Tart from Bill Granger’s ‘Bill’s Sydney Food’. To save time I made the pastry the day before & even though when I took it out of the fridge the next day it was rock hard & I thought an absolute disaster, after leaving out for quite some time I was finally able to roll it out, it did break up a bit & needed some squishing back together but in the end it was light & buttery & fantastic, not bad for my first attempt at puff pastry I must say. As you can see mine was a very rustic looking pie indeed. The filling was really yum too & the tart made for a nice morning/afternoon with some salad, bread, prosciutto & cheese to accompany it.

Ricotta & Tomato Tart

2 ripe tomatoes, finely sliced
sea salt
2 cups ricotta
2 eggs, lightly beaten
¼ cup cream
¼ cup finely grated parmesan
a pinch of ground nutmeg
freshly ground black pepper
1 cup finely shredded rocket
1 egg yolk, lightly beaten, for glazing
2 tablespoons finely chopped parsley

Rough Puff Pastry
200g plain flour
½ teaspoon salt
200g chilled unsalted butter, cut into small pieces
2 tablespoons chilled water

Place flour & salt in a bowl, add butter & rub through with fingertips until the mixture resembles large breadcrumbs. Add enough cold water, cutting in with a knife, to form a ball. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Roll out dough into a 30 x 15 cm rectangle. Fold in the two short ends to meet in the centre, then fold in again. Roll the pastry into a 30 x 15cm rectangle again, then repeat folding process. Refrigerate as a small rectangle for a further 30 minutes before using.

Preheat oven to 200c. Place tomatoes in a colander, sprinkle with salt & leave to drain. Place pastry dough on a lightly floured surface & roll out to a circle about 35cm in diameter & 3mm thick. Place dough on a lightly floured baking tray.

Place ricotta, eggs, cream, parmesan, nutmeg, salt & pepper in a bowl and mix well. Add rocket & stir to combine. Place this mixture in the centre of the dough, and spread filling over the dough leaving a 5 cm border around the outside. Using your hand, lift & push the border onto the filling. Arrange tomato slices over the top of the filling. Brush pastry with egg yolk & bake in the oven for 35-40 minutes or until golden. Serve sprinkled with chopped parsley & freshly ground black pepper. Serves 8

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