Ingredients (4 to 6 portions)
1 1/2 cup plain flour (Around 230g)
150g butter, chilled, cut in small pieces
30ml cold water
200g ricotta cheese (Fresh ricotta is better)
1tbs balsamic vinegar
3 tomatos, thinly sliced, or you can use cherry tomatoes
2 boccocini or muzarella cheese, thinly sliced
fresh basil leaves
METHOD:
- Process flour and the butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the mixture comes together in small clumps. Turn onto a clean work surface and bring the dough together.Wrap in plastic wrap. Place in the fridge for 20 minutes to rest.
- Preheat oven to 200°C (180 fan forced). Roll out 1 portion of pastry on a lightly floured surface until 5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Place in the fridge for 20 minutes to rest. Use a fork to prick the base all over. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 25 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Set aside to cool. Remove from tin.
- Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine the oil and vinegar in a small bowl.
- Spread the ricotta evenly over the pastry case. Arrange the tomato and bocconcini, slightly overlapping, on top.
- Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.
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