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  • Serves:8-10
  • Prep Time:15 mins
  • Cook Time:30 mins

Tomato Ricotta Tart

+1 Edgell Asparagus

Pull out the rug and basket, this recipe is perfect for a picnic. Full of creamy ricotta cheese and dotted with tomato and asparagus, this tart captures the flavours of spring. Perfect served warm out of the oven or left to chill in the fridge and packed up as part of a picnic. Bite into springtime with every slice!


Original recipe by One Bite More | 21.11.14


Ingredients

  • For the pastry:
  • 100g flour (plus extra for rolling)
  • 100g butter
  • ½ teaspoon salt
  • 80-100ml water
  • -
  • For the filling:
  • 250g ricotta
  • 2 beaten eggs
  • Salt & pepper
  • ¼ cup thickened cream
  • Pinch of nutmeg
  • Pinch of paprika
  • Handful of assorted tomatoes
  • 2 tablespoons balsamic vinegar

Method

Pastry first. Grate the butter over the flour. Stir in the salt. Add the water a tablespoon at a time, stirring between each spoonful. Once you can scrunch the dough and have it sort of hold together, you’re in the clear. Work it ever so slightly (trying not to melt the butter) and pat it into a rectangle. Wrap in cling wrap and pop it in the fridge for an hour to rest.

When the dough is done chilling, pop it onto a well floured bench and roll into a rectangle. Fold the edges into the centre like a book, and then fold in half again so the pastry is now a squarish shape. Roll out and repeat.

Now roll the pastry out into a vague circle and line a 25cm tart tin. Trim the sides and poke holes in the base with a fork. Back in the freezer for half an hour this time while you make the filling.

Halve your tomatoes (or if using large tomatoes, cut into slices). Dress with the balsamic and some salt. Let them marinate while you make the rest of the filling up.

Mix the remaining filling ingredients together (ricotta, cream, eggs, spices) until they’re well combined.

WHEN DOUGH IS DONE CHILLING, ARRANGE ½ DRAINED EDGELL ASPARAGUS SPEARS OVER BASE AND SPOON FILLING OVER TOP. ARRANGE REMAINING ASPARAGUS AND TOMATOES ON TOP.

Bake in a 200°C fan forced oven for 25 minutes, by which time the middle will have set and the top will be golden. Serve as soon as possible for warm tomato and ricotta goodness.

Tips

Add a little feta or grated Parmesan for extra flavour.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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