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Sundried Tomato & Ricotta TART


Ingredients. Serves 4

BASE

- 1 cup spelt flour

- 1 tsp. salt

- 1/3 cup chilled unsalted butter, cut into a 1-inch dice

- 3 Tbsp. ice water

FILLING

- 2 leek, sliced

- 1 tbsp butter

- 1 ½ tsp thyme

- 250g fresh ricotta ( get it from the deli its worth it!)

- 1 egg

- ½ cup crème fraiche

- ½ cup pure cream

- ½ cup sundried tomatoes, sliced

- Salt and pepper

To do.

BASE

  1. Add the spelt flour and the salt to a food processor and pulse, until combined.

  2. Add the butter pieces into the flour and blend until crumbly.

  3. Add the ice water, a tablespoon at a time, and blend just until the dough begins to pull together into a mass.

  4. Transfer the pastry to a lightly floured counter and very lightly knead it. Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest (you can omit this is low on time).

  5. Then roll out and place into a lightly oiled flan tin.

  6. Preheat oven to 200°C and blind bake for 15 minutes.

FILLING

  1. Melt the butter in a pan over medium heat, and cook leek, seasoning with a bit of salt and pepper, until tender and cooked through.

  2. Remove it from the heat and stir in the fresh thyme and sundried tomatoes.

  3. In a large bowl, crumble the ricotta, then mix in the egg, crème fraîche and cream and a bit more salt and pepper along with the leek.

  4. Pour into the pre-baked tart shell and bake for 20-30 minutes or until set

  5. Let the tart cool briefly, then serve either warm or at room temperature.

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