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| Ricotta and Balsamic Tart with Heirloom Tomatoes |
Serves 6-8
Ricotta and Balsamic Tart with Heirloom Tomatoes
ingredients: 2 sheets frozen short crust pastry, thawed. 30g unsalted butter. 4
spring onions, peeled, thinly sliced. 1 tbs balsamic vinegar. 1 tbs brown
sugar. 100g ricotta. 4 eggs. 1/2 eggs. 1/2 cup (125ml) pure (thin) cream. 1/2
cup (40g) finely grated pecorino. 500g heirloom tomatoes, thinly sliced. 1/2
bunch basil leaves. Extra virgin olive oil, to serve
Ricotta and Balsamic Tart with Heirloom Tomatoes recipe:
Grease a 25 cm loose-bottomed tart pan. Cut one pastry sheet into thirds. Place
the pastry strips along 3 edges of the full sheet, overlapping slightly, to
make one large piece of pastry. Cover with a sheet of baking paper and gently
press along the edges to join. Use to line the base and sides of the pan,
trimming any excess. Prick base with fork and chill for 30 minutes to firm up.
Preheat oven to 180C. Line pastry case with baking paper and baking weights.
Bake for 10-12 minutes, then remove the weights and paper, and return to the
oven for a further 5-7 minutes until golden and fry. Remove from the oven and
cool. Meanwhile, melt butter in a fry pan over medium heat, add spring onion
and cook for 5-6 minutes until soft and golden, Add balsamic and sugar, then
cook, stirring, for a further 1 minutes until sugar has dissolved and balsamic
has reduced. Transfer onion mixture to the pastry case and top with dollops of
ricotta. Whisk eggs, cream and pecorino, then season and pour into the pastry
shell. Bake for 20-25 minutes until the filling is just set. Stand in the pan
for 10 minutes. Transfer tart to a plate. Arrange the tomato slices op top and sprinkle
with basil leaves. Drizzle with oil and serve
