This is one of my catching up on things long past made. Part of what I love so much about this cook book is that it is divided up into breakfast, lunch and dinner. Although most of the lunch & dinner recipes can be flipped around easily. I was in the supermarket one day and came across a 1 kg package of fresh ricotta reduced in price and remembering Bill's fabulous looking Ricotta and Tomato Tart I decided to get it and make it. Bill gives a recipe for a rough puff pastry but being short of time and tired on the day I really didn't feel like making pastry so I used some frozen sheets of puff pastry. Since I was using these I decided that it was best to put it all in a pie dish rather than attempting a free-form pie. I really enjoyed this. It was a lot lighter than a traditional quiche but still substantial enough to make a main meal. It would be rather plain without the tomato, I think that the addition of some sautéed onion to the mix would make a real difference. I did actually use the rocket, I decided to put aside my normal aversion to it as I knew that the peppery taste would help. It was lovely hot for dinner but just as good cold for lunch the next day. This one will definitely be going into the rotation for lunches.
Ricotta and Tomato Tart
- 2 medium ripe tomatoes, finely sliced
- 2 c ricotta
- 2 eggs, lightly beaten
- 1 egg yolk
- 1/4 c cream
- 1/4 c finely grated Parmesan
- 1 c rocket, finely shredded
- Pre-heat oven to 200 C.
- Line greased pie dish with two sheets of thawed puff pastry, overlapping so completely cover the dish.
- Mix together ricotta, eggs, cream, parmasean and season with salt and black pepper.
- Fold in the rocket and then spoon mixture into prepared pie shell.
- Layer the thinly sliced tomatoes over the cheese mixture, overlapping them slightly.
- Bake for 35-40 minutes (or until crust is golden and middle is set).
- Allow to rest for about 15 minutes before slicing.
- Serve with a green salad.