Bill Granger's Tomato & Ricotta Tart
Recipe: #20046
July 10, 2015
Categories: Breakfast, Tomato, Australian, Brunch, Fathers Day Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Fresh Tomatoes, more
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Original is 6 servings
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (210.5 g)
- Calories 444.7
- Total Fat - 30.4 g
- Saturated Fat - 10.7 g
- Cholesterol - 145.7 mg
- Sodium - 270.2 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 1.3 g
- Sugars - 2.1 g
- Protein - 17.5 g
- Calcium - 255.5 mg
- Iron - 2.1 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Take out pastry then allow it to warm up a little (esp. if refrigerated overnight)- flour bench, pastry, pin.
Step 2
Roll out to fit your (greased) tart tin. the pastry should be beautifully smooth and supple (I like to roll it quite thin).
Step 3
Lots of cherry tomatoes, halved (enough to cover a tart) (*bill uses sliced normal tomatoes, but cherry tomatoes are much more satisfying!).
Step 4
Mix together ricotta, eggs, yoghurt, parmesan. add salt and pepper to taste.
Step 5
Pour into tart shell. place cherry tomatoes cut side up in mixture.
Step 6
Strew with freshly torn basil leaves.
Step 7
Sprinkle with salt and a good grinding of pepper.
Step 8
Fold the edges of the pastry over the outer edges of the filling.
Step 9
Brush pastry with egg yolk
Step 10
Bake at 200°c for 35 - 40 mins or until golden.
Tips
No special items needed.
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