The force of life keeps everything going despite pandemics, sorrows and pain.
In between moments of small happiness (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.
I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.
We need it to rain. Hopefully August would be more benign in rains.
At least the mountains are snowy and it's been very cold.
Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.
I love this tart recipe, especially the crust.
You can use little tomatos or tomatos slices.
Source : Food to love
130 grams cherry tomatoes halved
1 1/2 shortcrust pastry ( recipe below )
80 grams basil leaves
200 grams ricotta cheese
2 eggs lightly beaten
1/3 cup grated cheese
salt and a pinch of black pepper
Shortcrust pastry for tarts
(love this pastry)
300 grams plain flour
100 grams butter diced
1/2 teaspoon of salt
some cold water (abut 3 tablespoons)
Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir 1/2 teaspoon of salt then add 3 tablespoon water and mix to a firm dough.
Knead the dough briefly and gently on a floured surface.
Wrap in cling film and chill while preparing the filling.
Note : Dont add too much water or the pastry wil be hard.
Making the tart
Preheat oven to 180° c
Roll and cut pastry to fit 11 cm x 35 cm rectangular tin(or other tin) ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.
Because the filling is wet, the pastry need to be blind baked before adding the mixture.
Trim the bottom all over with a fork and bake about 20 minutes.
Remove from oven and allow pastry case to cool.
In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.
Spoon the ricotta mixture evenly over the crust .
Top with tomatoes cherry or tomato slices and add some basil leaves. ( Set aside someones leaves to serve the tart)
Bake about 20 minutes or until filling is set and lightly browned.
Tarta de tomates, albahaca y ricotta