Nina

 


Provencal Tart – Slow roasted baby plum tomatoes, shallots and ricotta

10th August 2017

This tart really feels very south of France and sings all of its flavours.  It could work with other fillings as well with the savoury pastry case and I particularly thought a goat’s cheese, tomato and broad bean combination could be delicious.  It would also still be in keeping with the Provencal theme.  I made this for lunch for my French auntie and uncle who came to hang out with us in Port Grimaud yesterday and there were second helpings.

Spelt

Serves 12

Ingredients:

For the pastry

400g spelt flour

150g cold butter, diced

leaves from two rosemary sprigs

Pinch of turmeric powder

pinch of cumin powder

pinch of quoters epices (a French blend of nutmeg, cinnamon, pepper and ginger)

1 medium egg yolk

Sea salt and black pepper

For the filling

500g baby plum tomatoes, halved (roasted in a 190 degrees oven with olive oil, herbs des Provence, salt, pepper for 25 minutes)

4 banana shallots, quartered (roasted in a 190 degrees oven with olive oil, herbs des Provence, salt, pepper for 15 minutes)

250g ricotta cheese, drained in a sieve for two minutes to get rid of excess water

8 medium eggs, lightly beaten

1 tbsp finely chopped flat leaf parsley

sea salt and black pepper

4 torn courgette flowers (optional)

While the tomatoes and shallots are roasting make a start on the pastry.

Add the flour to a large bowl along with the spices, salt, pepper and mix together.  Add the diced butter and use hands to mix everything in to create a crumbly consistency.  After a few minutes a dough will start to come together and then add in the egg yolk and bring everything together into a ball (you can of course use an electric mixer for this part).  Wrap in cling film and leave to rest in the fridge for an hour in the fridge.

Preheat the oven to 170 degrees.  Remove the chilled pastry from the fridge and use a grater on the large setting to grate the dough.  This will make it easier to mould.  Lightly butter a 10-11inch loose-bottom tart dish and mould the pastry into the dish to create 1cm thick neat layer.  I suggest adding a sheet of baking paper the size of the tart dish and adding in baking beans or dried rice on top which will create a perfect pastry case while baking (this is called ‘blind baking’).  Place the dish into the oven for 20 minutes and then carefully remove the baking beans and bake for another 10-15 minutes until the top is lightly golden.  Remove from the oven and put to one side.

For the filling, beat the eggs into a large bowl and loosely mix in the ricotta (keeping bits whole) and season them with salt and pepper.  Add this mix to the tart case and then scatter over the roasted shallots, tomatoes, parsley and courgette flowers if using.  Add this to the oven for about 15-20 minutes until the middle is just firm.  Carefully remove from the tart dish and onto a large flat serving platter.  Serve hot or cold with a crunchy green salad.



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