Recipe Eddie Noble | Photos hello SA
This crispy ricotta, basil, and tomato tart is great as a little starter, cut up into smaller portions, or as a main meal. Simply add a leafy salad to go with it. A super versatile recipe that you can get really creative with.
Highlighting the beautiful produce Glynburn Gourmet has to offer, thanks to our wonderful foodie friends at the City of Norwood, Payneham & St Peters!
Serves 4-8
Ingredients
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300g ricotta
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1x jar pesto (either tomato or basil, whichever is your preference)
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1x punnet cherry tomato, cut in half
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5x cloves of garlic, finely sliced
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1x shallot, finely sliced.
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2x sheets of frozen puff pastry
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Picked basil
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Olive oil
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Parmesan to garnish
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1x egg
Method
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Pull your puff pastry sheets out of the freezer and place them in the fridge to slowly defrost.
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In a small saucepan, add your tomatoes, shallots, and garlic, add a good pinch of salt, cover with olive oil, and place on a medium heat for 2-3 mins.
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Once they’ve begun to warm through, turn to a low heat and allow to cook for 20-25 mins. (We want them to be very gently cooked. This will add depth and sweetness. You can do this the day prior, and they will keep for up to 4 days in the fridge (submerged in oil).
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Once your tomatoes have softened, allow them to cool for 20-30 mins (you can speed this up by tipping them into a tray to increase the surface area. If you add them while they’re too hot to the pastry, it will melt the pastry.)
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Once your tomatoes have cooled, it’s time to build the tart.
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Pre-heat your oven to 180°C fan force.
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On a baking tray lined with baking paper, lay out your pastry, allowing the 2 sheets to overlap by 1cm. Using the egg, whisk it lightly and brush the overlapping pastry with the egg wash to ensure they stick together.
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Using a fork, dock/ prick your pastry 10-12 times.
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Using a small knife, trace a border around the inside of your pastry, around 1cm from the edge. (Careful not to cut all the way through; this will help create a slight crust)
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Spread your pesto around the inside of the border liberally, followed by your confit tomato mix (ensure to drain any excess oil from the tomatoes)
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Using your fingers, crumble/ spread the ricotta around the tart evenly. (This is a rustic dish, so don’t be too pedantic about getting it perfect)
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Lastly, brush the border of the tart with egg wash.
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Place in your pre-heated oven for 18-22 mins. Allow the edges to become lovely and golden.
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Once cooked, grate parmesan all over the tart and garnish with some freshly picked basil.
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Allow the tart to rest for 5-10 mins.
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Portion and ENJOY!
NOTES:
- Every oven is a bit different, and cooking times may vary.
- Keep the excess oil from the tomatoes; this is fantastic to use in salad dressings.
- You can make this entire recipe the day prior. Simply take it out of the fridge an hour before serving to allow it to come up to room temperature.
From fresh market stalls to hyper-local produce, the City of Norwood Payneham & St Peters is home to some of the best foodie finds in SA — and we’re so proud to share them with you. Eddie used fresh produce from Glynburn Gourmet in this dish, and it’s fair to say our local food scene is thriving!
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