This is a summer tart served cold, with crisp short crust pastry filled with a creamy plant based ricotta which has been mixed with chopped black olives and fresh basil leaves and the topped with freshly roasted tomatoes.
Make the ricotta mixture, by mixing the plant based ricotta with th chopped olives, black pepper and chopped basil leaves. put in the fridge until ready to assemble
Next, slowly roast the tomatoes on a non stick baking sheet at 150 C for 30 mins, Use non stick baking paper as the tomatoes will caramelise and become sweet and sticky with an intense tomato flavour.
Remove the tomatoes from the oven and allow to cool, the tomatoes may need to be gently loosened with a knife and now they are quite fragile, so gently gently.
While the tomatoes are roasting ,make the shortcrust tart cases.
Use ready rolled short crust pastry and line the tarts with the pastry without stretching the dough (otherwise it will shrink when baked).
Put a sheet of baking paper in each of the tarts on top of the pastry and cover with baking beans and bake for 15 mins. After 15mins remove the paper and beans and continue to bake for another 5 mins until a light golden brown.
Take the tarts out of the oven and allow to cool.
Assemble the tarts a few minutes before serving.
On the plates, create a pattern of balsamic glaze
Put 2 teaspoons of the ricotta mix into each of the tarts and smooth flat with a spoon.
Arrange 8 of the tomatoes on top of each of the tarts and place on the balsamic glaze.
Finish each plate with rocket leaves around the tart and serve.
Comments – you could use off the shelf vegan cream cheese such as the violife instead of the ricotta.
Olive, basil ricotta tart topped with roast tomatoes
Equipment
- 4 100mm x 25mm metal tart cases
- 1 mixing bowl and fork
Ingredients
- 8 tsp plant based ricotta
- 2 g black pepper
- 16 basil leaves
- 8 black olives
- 310 g short crust pastry
- 16 cherry tomatoes
- 2 tbsp balsamic glaze
- 30 g rocket leaves
Method
- Make the ricotta mixture, by mixing the plant based ricotta with the chopped olives, black pepper and chopped basil leaves. put in the fridge until ready to assemble
- First, slowly roast the tomatoes on a non stick baking sheet at 150 C for 40 mins, Use non stick baking paper as the tomatoes will caramelise and become sweet and sticky with an intense tomato flavour.
- Remove the tomatoes from the oven and allow to cool, the tomatoes may need to be gently loosened with a knife and now they are quite fragile, so gently gently.
- While the tomatoes are roasting ,make the shortcrust tart cases.
- Use ready rolled short crust pastry and line the tarts with the pastry without stretching the dough (otherwise it will shrink when baked).
- Put a sheet of baking paper in each of the tarts on top of the pastry and cover with baking beans and bake for 15 mins. After 15mins remove the paper and beans and continue to bake for another 5 mins until a light golden brown.
- Take the tarts out of the oven and allow to cool.
- Assemble the tarts a few minutes before serving.
- On the plates, create a pattern of balsamic glaze
- Put 2 teaspoons of the ricotta mix into each of the tarts and smooth flat with a spoon.
- Arrange 8 of the tomatoes on top of each of the tarts and place on the balsamic glaze.
- Finish each plate with rocket leaves around the tart and serve.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
