SUMMER TOMATO AND RICOTTA TART WITH OAT PASTRY

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Summer Tomato and Ricotta Tart With Oat Pastry image

You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.

Provided by Donna Hay

Categories     HarperCollins     Tart     Lunch     Summer     Pastry     Tomato     Ricotta     Oat     Soy Free     Almond     Vegetarian

Yield 6 servings

Number Of Ingredients 16

For the oat pastry:
1 cup (90g/3 oz) rolled oats
¼ cup (50g/1¾ oz) white chia seeds
½ teaspoon fine table salt
1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour
½ cup (60g/2 oz) almond meal (ground almonds)
⅓ cup (80ml/2¾ fl oz) light-flavored extra virgin olive oil
¼ cup (60ml/2 fl oz) water
For the filling:
1 cup (240g/8½ oz) fresh ricotta
2 teaspoons finely grated lemon zest
½ cup (40g/1½ oz) finely grated Parmesan
Sea salt and cracked black pepper
400g (14 oz) heirloom tomatoes, sliced
½ cup (10g/¼ oz) small basil leaves
Extra virgin olive oil, for drizzling

Steps:

  • For the pastry:
  • Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
  • Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
  • Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
  • For the filling:
  • While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
  • Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.

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