55 Minutes
Tomato, Saffron and Ricotta Tart with a Green Salad

Tomato, Saffron and Ricotta Tart with a Green Salad

The tomato, saffron and ricotta tart is a crisp short crust pastry shell with a tomato pesto base encasing cherry tomatoes, ricotta, parmesan cheese and eggs, spiced with saffron and served with a green salad

How it's doneDirections

Step 1

Sieve together the flour and salt.

Step 2

Cut the butter into cubes.

Blend until the content forms a crumb, by hand or using a food processor then empty the contents of the food processor into a large bowl.

Step 3

Add the water minimising mixing, form a ball and flatten then place in the fridge to cool.

Step 4

Set the oven to 180C 350F or gas mark 4.

Step 5

Lightly dust a clean work surface with flour, roll out the pastry into a circle to fit the flan dishes.

Step 6

Fit pastry into flan dish.

Step 7

23-25 Minutes

Prick the pastry cases and trim them to fit the flan dish.

Place in the fridge to cool for 15 minutes.

Bake for 8 to 10 mins then remove from the oven and set aside.

Step 8

Peel and crush the garlic using the garlic crusher or chop finely.

Step 9

Blend the sun-dried tomatoes with the garlic using the hand liquidiser.

Add the olive oil while continuing to blend the tomatoes until the pesto has a thick pouring consistency.

Step 10

8-10 Minutes

Wash the cherry tomatoes and then slice in half.

Place the tomato halves on the baking tray with a tbsp of olive oil mix the tomatoes in the oil and bake for 8 to 10 mins.

Remove from the oven and set aside.

Step 11

Soak the saffron in a tbsp of warm water.

Step 12

Beat the eggs and add to the jug.

Step 13

Add the cream to the jug.

Step 14

Add the ricotta cheese to the jug.

Step 15

Add the saffron water and blend using the hand liquidiser.

Step 16

Finely grate the parmesan then add to the jug.

Mix the ingredients then season with salt and pepper.

Step 17

Spread a thin layer of pesto on the tart base.

Pour in the cheese mixture then place the roasted tomatoes cut side up into the tart.

Step 18

30 Minutes

Place the tart in the oven and cook for 30 mins.

Cook until the tart is set and lightly brown.

Step 19

Wash mixed leaves and place in a serving bowl.

Place a cross on the top of the cucumber then slice the cucumber to form quarters, sprinkle over the salad leaves.

Wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves.

Remove the tarts from the oven.

Step 20

Place the tart on the plate and serve with salad.

This recipe is from the recipe book Paradiso by Dennis Cotter: http://www.deniscotter.com/

What you needIngredients

Servings 2
Utensils
  • 1 Hand Liquidiser
  • 1 Medium Bowl
  • 1 Chopping Board
  • 1 Large Knife
  • 2 Individual Flan Dishes
  • 1 Frying Pan
  • 1 Rolling Pin
Pastry
  • 80 grams Plain Flour
  • 1 pinch Salt
  • 40 grams Butter
  • 20 ml Water
Tart
  • 1 tsp Olive Oil
  • 20 Cherry Tomotoes
  • Salt - to taste
  • Black Pepper - to taste
  • 1 tbsp Olive Oil
  • 6 strands Saffron
  • 125 grams Ricotta Cheese
  • 2 Eggs
  • 100 ml Single Cream
  • 25 grams Parmesan
Pesto
  • 50 grams Sun Dried Tomatoes (in oil)
  • 2 cloves of Garlic
  • 1/2 tbsp Olive Oil
  • Salt - to taste
  • Black Pepper - to taste
Salad
  • 1/4 Cucumber
  • 40 grams Salad Leaves
  • 50 grams Cherry Tomatoes

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