COURGETTE, TOMATOE & RICOTTA TART BY EMMA FROM TELESALES

This tart is super simple to prepare and is the perfect – light and crisp side dish for your summer grilling menu.

As the pastry is made with olive oil and cheese it gives a nice moist taste to the pastry.

 

JJ Ingredients:

CHE055: Ricotta-1x250g

OIL064: Gomo Pomace Olive Oil Blend-1x5L

VEG621: Gomo Pitted Black Olives-1×4.15kg

DAI006: Fresh Semi Skimmed Milk-(GreenCap)-1x2L

Base:

250gms Plain Flour         

Pinch of salt

25gms Parmesan Cheese

1 Large Beaten egg

5tbsp Olive Oil

2tsb Milk

Filling:

3tbsp Green Pesto

250gms Ricotta Cheese

3 Large Vine tomatoes

2 Medium Courgettes

20 Black Olives (pitted and halved)

2tsb Olive Oil

Handful basil to decorate

Step one:

To make the pastry put the Flour, salt, parmesan into a large bowl, add the egg, olive oil and milk.

Mix well until the mixture forms into a dough.

Wrap into cling Film and put into fridge for around 30 minutes

 

Step two:

Whilst the dough is chilling, thinly slice the tomatoes, slice the courgettes slightly diagonal about 5 mm thick

Step three:

Roll the dough out and place into the Oven Dish, lightly brush edges with water, and crimp the edges of the pastry

Step four:

Spread the pesto over the base of the tart,

Then spoon small balls of the Ricotta onto the pesto, scatter over the olives.

Step five:

Then arrange the tomatoes and courgettes alternatively slightly overlapping starting around the outside, season with salt and pepper and drizzle with olive oil.

Step six:

Bake in a pre-heated oven at 200 0c for 25 minutes. Reduce the temperature to 160 oc and bake for a further 20 Minutes

 

Step seven:

Brush with a little olive oil and scatter the basil, serve with a salad.

Enjoy

Comments
3 Responses to “COURGETTE, TOMATOE & RICOTTA TART BY EMMA FROM TELESALES”
  1. Terry Larkin says:

    Looks month wateringly good. Good luck

  2. Gulbeyaz says:

    Yummmmyyyyyyy, I want to eat that NOW 😛

  3. Zehra says:

    Still my favourite

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