Tomato and Pesto Tart

Recently I’ve been getting more into savoury cooking. As this blog quite clearly shows, I’m always more of a sweet than savoury girl. I don’t like popcorn but I know if I did I’d be sweet or toffee rather than salt. I’m one of those people who never finds anything too sweet and always makes room for dessert no matter how big the main course. Case in point: in France recently, after ordering the very innocent-sounding ‘steak’ from the menu, what arrived was one of the best but biggest meals of all time: a humongous steak, an onion tart tatin, a pile of garlicky gratin dauphinoise, three different types of vegetable and fries – all on one plate! It was incredible and I severely regret not taking any photos but I still ordered a tiramisu for afterwards…which also turned out to be on the large side. It came in one of those kilner jars, but whereas often desserts are served in mini versions of these, this restaurant served it in full size ones. Full to the brim. Needless to say, it had been a case of eyes larger than stomach and I couldn’t finish it all but I think it proves my dedication to my sweet tooth. However, like I say, I’ve recently become more into savoury cooking.This tart has been a summer staple in my family for a long time and so was a perfect way to begin my savoury journey. When I was younger, I wasn’t the biggest fan of this but now I totally cannot understand why – it is so simple, so addictive and so perfect for summer! Ok, so the weather here at the moment is still a little resistant to admit that it is summer now (it’s July!) but even in the rain this combination is delicious. This recipe was one of those family ones that I’ve always seen my Mum make but never a recipe and as I was home alone I just made it up using a combination of recipes. To be honest, this is so simple it hardly needs a recipe – if you were to use ready made pastry it would just be an assembly job but homemade is often so much nicer.

Tomato and Pesto Tart

Ingredients: 125g butter

190g plain flour

40g grated Parmesan

50ml water

150g pesto

6 plum tomatoes, sliced

1. In a food processor blend the butter, flour and parmesan until it resembles breadcrumbs. Slowly add the water until it forms a smooth dough. Shape into a disc and chill for at least an hour until firm.

2. Preheat the oven to 180’C. Roll the dough on a floured surface to fit a 20-cm buttered fluted loose bottomed tart tin and place in the tin. Line with greaseproof paper and fill with baking beans or dry rice. Bake for 15minutes, remove the paper and beans and bake for 5-10minutes more until golden. 3. Spread the pesto over the base of the tart case in an even layer. Arrange the sliced tomatoes in rings on top of the pesto, and bake for a further 15minutes until the tomatoes are cooked slightly – keeping an eye on the edges of the pastry so it does not burn. Enjoy!

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.

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
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.