Thursday, 19 March 2009

Tomato, Ricotta & Basil Tart

Taking a break from The Biscuit Tin Mission, and returning to the Cookbook Mission, (loving these various mini projects) my next bake was – shock horror – savoury.
bourbons et basil 005
Everyone loves this tart! I had it ages ago and it is a surprise favourite thing, and now all the family enjoys it. It is extremely quick and easy to make: you just blend the basil and ricotta mix and spread it on rolled out pastry. You could make it more complicated by trying your own pastry or something but really there is no need: this is the perfect weekday dinner. It is quite hard to describe why it is so good – but just try it and it is crystal clear! The crunchy pastry is perfect with the soft and creamy ricotta topping, and all finished off with sweet and juicy tomatoes.
bourbons et basil 009The recipe is from Jo Pratt’s “In the Mood for Food”. I haven’t cooked from it before but I have read it and it is a lovely book. The food is split by chapters like “In the Mood for Being Extravagant” , “In the Mood for Comfort” and “In the mod for Being Healthy”. The tart I made comes under “In the Mood for Being Lazy” which is appropriate seeing how easy it is! I also like the look of the Lemon Cheesecake Muffins, Chicken Leek and Ham Pies or the Lamb Steaks with Lemon Pesto. I am pleased to say this tart has made me realise baking savoury is fun :) and I may well go savoury again.
Tomato, Ricotta and Basil Tart from In the Mood For Food by Jo Pratt.
Serves four to six
375g ready rolled pastry
250g ricotta cheese
2 large eggs, lightly beaten
35g parmesan cheese, grated
1 clove of garlic, crushed
a LARGE bunch of basil leaves, finely shredded
salt and pepper
6 ripe tomatoes
olive oil
1. Preheat the oven to 180’C/gas 6. Place the pastry onto a lightly oiled baking tray and prick with a fork.
2. Mix together the ricotta, eggs, parmesan, garlic, basil and seasoning and beat until smooth ( I do this in a food processor). Spread over the pastry base leaving a 2cm border.
3. Arrange the tomateos on top of the ricotta. Season lightly and drizzle over a little olive oil.
4. Bake for 25minutes until the filling has lightly set and the pastry is golden.
bourbons et basil 007


Ash said...

wow! look at that! It looks like it tricky one... but a delicious one!

Steph said...

Lucy, you always make the coolest things! I really need to make something different once in a while instead of always the same chocoalte chip cookies or cupcakes.

Aimée said...

Loving this tart! I'm all about the savory tarts and your looks like a winner!

Marie said...

Lucy, this tart looks fabulous!! I have the same cookbook, and I dont' think I've cooked anything from it yet. I must give it another look!

Antonia said...

Looks delicious! I keep hearing good things about this book - think I should perhaps get myself a copy!

Hannah said...

I hadn't heard of this book before, but it sounds like a great concept. What we eat does have a whole lot to do with our moods, huh? :)

Hakeber said...

Hi! I'm Hakeber and I'm 14. It's nice to see that there are other young bakers around.

Great job with all your goodies.

Are you interested in starting a baking network/forum or something for young bakers? I just had that idea and i was searching when I found this blog. It would be interesting to share ideas and recipes with other young bakers.

Anonymous said...

Oh Lucy that looks delicious, I could eat a piece right now :)

My Sweet & Saucy said...

This looks sooo delicious!

Emily said...

Oh my goodness, this looks and sounds absolutely amazing. I am going to a meeting tomorrow night and have to bring something, I think this is the dish I'll make! -e