TORTA DI POMODORO E RICOTTA!!
Sincere apologies for my absence over the last few days but my sister was home for the weekend so my little blog was all forgotten about, I was too busy wining and dining. My sister lives in London and is a big foodie so we had to pull out all the stops for the weekend. My magazine addiction came in handy especially Taste Italia as a few recipes were produced in the "italian foodie" household this weekend.
I received a complaint on Saturday night over a bottle of Pinto Grigio about my selection of recipes over the last while, my friend NIALL accused me of abandoning the carnivores of this world and he has had to resort to the "F Word website for meat recipes, who is this Gordon Ramsay fella he talks about??:) Sorry Niall but this is another vegetarian recipe but I promise it will be meat all the way for the next week - oh the pressure!
This tart caught my eye when reading through this month's issue of Taste Italia, this magazine is actually my favourite - surprise, surprise. There is also a peach and marscarpone tart "torta di pesca e marscarpone" which I'm definitely going to try, I 've never actually made a tart before so say a prayer for me!
This is the actual recipe from the magazine but we altered the amounts slightly.
WHAT YOU NEED:
- 1 pack of frozen puff pastry - we used Jus Rol.
- 10 ripe tomatoes - we used Irish plum tomatoes on the vine which are really sweet and tasty at the moment.
- 300g ricotta cheese - we used a bit extra as we made a bigger tart.
- olive oil
- 1 tbsp grated lemon rind(unwaxed) - we just used some lemon zest and a little lemon juice.
- 3 tbsp parmesan cheese.
- salt and pepper
- basil - this wasn't in the recipe but it added a little extra flavour.
WHAT TO DO:
- thaw the puff pastry and roll out to a circle on a work surface with flour. We used a baking tray as we didn't have a tart tin.
- line the tart tin or tray with parchment and the lay the pastry on the parchment. Prick the pastry several times with a fork.
- pre-heat the oven to 200 degrees.
- wash and slice the tomatoes.
- mix the ricotta with 2-3tbsp oil, salt and pepper, parmesan and lemon rind or zest in a bowl.
- spread the ricotta on the pastry and cover with the sliced tomatoes, season with salt and pepper.
- bake for 20-25 mins until golden brown.
- sprinkle your fresh basil over the top and drizzle a little olive oil. Serve with a rocket salad with parmesan shavings and dress with balsamic vinegar, olive oil and salt and black pepper.
BUON APPETITO!
scitilop - I agree I didn't think I was favouring any group, I think there was probably a lot of healthy salads etc and no big lumps of meat for the men plus it was 2am in the morning:)! In relation to more recipes I will do my best, we eat a lot of veg based pastas anyway ourselves. I love getting feedback for LC so I will definitely look at maybe a veg pasta special on a regular basis. I'll do a trial run and see what the take up is like!
Laura - 2 words - BROWNIE CAKE????????????:) (Comment this)
Look at that tomato ricotta tart. It's a thing of beauty! (Comment this)
scitilop - meat is back on the menu again so!:) (Comment this)
Lorraine's sister Katrina here aka "The guest" from London and I had to write my own little comment on here after reading all of the above. Not only was this dish a vision of beauty to look at but OHMYGOD it was divine to taste. It was so light to eat but yet was very filling. I could'nt quite put my finger on the very obvious taste in the mascarpone and my lovely fiance - who is most definitely not a "foodie" - pointed out that it was lemon. It gives this dish the perfect kick to make it stand out from others.
To top it all off we also got to taste the cannellini bean salad, the rice salad and lor's own breaded chicken slices(Got to get that one on there too Lor)
So, bravo Lorraine for all the dishes over the weekend. The Monday night feast was fabulous too!
We'll be back soon for our second run.
Big kiss to the little princess for me xxxxxxx (Comment this)