Walking into one of our local stores who support local producers in our area, my eyes immediately fell on a selection of cherry and heirloom tomatoes. They were so pretty! I had no idea what I was going to make, but I knew it would not be a salad; they needed just that something more! The search began and I found this wonderful recipe by Fool Proof Living.
Not only did the pictures look beautiful, but it also didn’t seem too complicated. Now, I know there are some serious Keto-followers out there and this would be the perfect dish to make if you substitute the base for an almond crust. There is a perfect savory crust recipe by Dishing up the Dirt, which you can use. Make the crust and follow the rest of the recipe.
But I must tell you that at the same shop I also found a jar of pickled green cherry tomatoes. Simply pickled in vinegar, sugar, cinnamon and cloves. The taste is unbelievable and on my bucket list of things to make at home. (If any of you have the recipe, please share!)
Anyhoo, with a crisp glass of wine and sunshine, you are sure to impress your family and friends with this very sexy looking tart dish.
You’ll need
- You'll need for the tart dough
- 3 tablespoons almond flour/meal
- 155 grams all-purpose flour, plus more for rolling
- Pinch of salt
- 155 grams unsalted butter, cold
- 2-4 Tbs ice-cold water
- -----
- You'll need for the ricotta filling
- 400g fresh ricotta cheese, at room temperature
- 200 grams cream cheese, at room temperature
- ¾ cup grated parmesan cheese
- Zest of 1 lemon
- 1 Tbs lemon juice
- -----
- You'll need for the topping
- 2 cups tomatoes, mixed cherry and heirloom
- 1 Tbs olive oil
- ½ tsp flaked salt (Maldon)
- ½ tsp freshly ground black pepper
- ¼ cup leaves of fresh basil, loosely packed
- 2 Tbs fresh oregano leaves
- 1 Tbs toasted pine nuts (optional)
Method
- To make the tart - Combine almond flour, all-purpose flour, and salt in a large bowl. With your fingertips, cut the cold butter into the flour mixture.
- Add 2 tablespoons of cold water and mix with a wooden spoon. Gradually add 1 tablespoon at a time until you have moist dough that stick together easily. Turn it into a disc of about 12cm in diameter and wrap it up tightly. Refrigerate for 30 minutes to 1 hour.
- Preheat your oven to 200°C.
- To make the ricotta filling - Using a rubber spatula, combine ricotta, cream cheese, and Parmesan in a bowl. Fold in the lemon zest and juice. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Set aside.
- To assemble the tart - Remove the dough from the fridge. Once you have removed the plastic, use a rolling pin and a well-floured surface to roll a circle of about 28cm in diameter. Place the dough into 22cm tart pan with a removable bottom. Use your fingertips to push the dough in the corners of the pan. Trim the sides. Prick the bottom of the tart all over with a fork. Place it in the freezer for 15 minutes.
- Remove the tart pan from the freezer. Place a sheet of parchment paper on top and fill it with dried beans or pie weights. Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20 minutes, until lightly golden brown. Keep an eye on the pastry, not all ovens are the same. You want a light golden colour but be sure that the pastry is properly baked. Remove from the oven and cool properly before adding your filling.
- To make the filling - Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.
- To Assemble the Tart - Remove the tart from the pan and place it onto a large dish. Spread the ricotta filling evenly over the top smoothing the top with a spatula or back of a spoon. Top it with tomato filling, garnish with basil, oregano, and pine nuts. As a last touch, sprinkle with some more salt and freshly cracked pepper.
Tips - I have used a few pickled green cherry tomatoes as well, so if you can get your hands on some or even better, make them yourself you will not regret it. It brings a wonderful “tang” to the dish!