Ricotta and tomato tart

Ideas
8 servings Prep: 25 mins, Cooking: 35 mins
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A scrumptious tart with a tasty ricotta and parmesan filling topped with ruby tomatoes.

By Food24 November 03 2009
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Ingredients (13)

15.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
8.00 plum tomatoes — Italian, cored, seeded and sliced
400.00 g puff pastry
600.00 g ricotta cheese
2.00 eggs — lightly beaten
60.00 g parmesan cheese — finely grated
65.00 ml cream
0.00 nutmeg — ground, pinch
250.00 ml rocket — leaves
1.00 eggs — yolks only, lightly beaten
60.00 ml pine nuts — roasted
0.00 fresh parsley — chopped
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Method:

Combine the olive oil and garlic in a small bowl and set aside.
Place the tomatoes in a colander, sprinkle with salt and drain.
Place the pastry on a floured surface and roll into a circle about 35 cm in diameter and 3 mm thick.
Place the dough on a lightly floured baking tray and brush with half the garlic mixture.
Place the ricotta, eggs, Parmesan, cream and nutmeg in a bowl.
Season to taste with salt and freshly ground black pepper and mix well.
Add the rocket and stir to combine.
Spread the ricotta mixture onto the pastry, leaving a 5 cm border around the edge.
Using your hand, lift and push up the edge of the pastry over and onto the filling.
Arrange the tomato slices on top of the filling and brush with the remaining garlic mixture.
Brush the pastry with the lightly beaten egg yolk.
Bake the tart in a preheated 200 °C oven for about 35 minutes or until golden.
Serve sprinkled with pine nuts, chopped parsley, freshly ground black pepper and rocket leaves.



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