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.
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.
The 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
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.