ricotta and heirloom tomato tart
- 750g heirloom cherry tomatoes, halved
- 1½ tablespoons white balsamic vinegar
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 1kg fresh ricotta
- ¼ cup (60ml) buttermilk
- 1 teaspoon finely grated lemon rind
- micro (baby) lemon balm leaves, to serve
- 2 cups (300g) plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- 150g cold unsalted butter, chopped
- 1 cup (120g) grated vintage cheddar
- 1 egg
- To make the pastry, place the flour, salt, butter and cheddar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and process until the pastry comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm.
- Preheat oven to 180°C (350°F). Grate the pastry into a 28cm round tart tin+ and press into the base and sides of the tin. Prick the base with a fork and cook for 20–22 minutes or until golden brown and cooked through. Allow to cool completely.
- Place the tomato, vinegar, oil, salt and pepper in a large bowl and mix to combine. Place the ricotta, buttermilk, lemon rind, salt and pepper in a separate bowl and mix to combine.
- Spread the tart base with the ricotta mixture and top with the tomato mixture. To serve, sprinkle with lemon balm, salt and pepper. Serves 10
Photography: Chris Court
+ To make smaller tarts, you can also use 2 x 18cm round tart tins.
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