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
Recipe
Ingredients
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)
Ingredients
300 grams plain flour
100 grams butter diced
1/2 teaspoon of salt
some cold water (abut 3 tablespoons)
Method
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
Such a lovely savoury tart with ricotta! Tomato and basil are simply great together.
ReplyDeleteThanks so much dear Angie !!
DeleteYummy
ReplyDeleteThanks dear Christine!! xo
DeleteUna torta deliziosa!
ReplyDeleteNoi siamo in estate, ma è un'estate particolare. Al sud fa molto caldo e ci sono tanti incendi, qua al nord piove molto spesso e abbiamo avuto danni per la grandine e il vento.
Speriamo migliori.
Ti abbraccio forte <3
Grazie Dani, Take care of you too, Un abbraccio cara!
DeleteQue delicia Gloria!....una tarta con sabores mediterraneos que a todos encanta....cuidate mucho!.....Abrazotes, Marcela
ReplyDeleteGracias Marcela, como has estado amiga??, cuidate mucho tambien un abrazo grande
DeleteA perfect summer tart!! This would be a delicious lunch so I hope I have some garden tomatoes soon!! xoxo
ReplyDeleteThanks so much dear Lizzy I love tomatoes and basil in tarts and galettes!!
Deletexo
Gloria, I'd love this tart! Cheesy with the tomato and basil...just perfect. As for the pandemic, we are going through another surge here in the US...not good! We are also having a dry summer...down several inches in rainfall. Still, we're much better off here in East Tennessee than folks are in the western USA. Take Care, Big Daddy Dave
ReplyDeleteThanks so much David, Im glad you like, take care dear David!!
DeleteUna torta salata perfetta per la stagione, è bellissima!!!
ReplyDeleteGrazie cara !!
ReplyDeletePerfect combo of flavours, yum!
ReplyDeleteThanks Natalia!
DeleteDelicious!
ReplyDeleteThanks Jeff
DeleteChe gustosissima idea Gloria! Da replicare ^_*
ReplyDeleteGrazie Consu, un abbraccio cara!
DeleteMmmmm just looking at that makes my mouth water, yum yum. Keep well Diane
ReplyDeleteThanks dear Diane, keep well too!
Deletei love the sound of this tart, Gloria — I will get some fresh ricotta and tomatoes at the market this Sunday (we have plenty of basil in our garden) and will be making this for Sunday supper! Thanks!
ReplyDeleteWhat nice you have basil in your garden I bought some basil always and I had some pots with them but wit the cold time they die!
DeleteMake this and tell me if you like
Love this crust!
Delicious :-)
ReplyDeleteThanks so much dear Beata!
DeleteThis looks and sounds delicious, many thanks for sharing the recipe.
ReplyDeleteHope your August is going well, my good wishes.
All the best Jan
Thanks so much Jan, hope you are doing well too!!
DeleteTa tarte me semble délicieuse. J'en mangerai avec grand plaisir.
ReplyDeleteGrosse bise Gloria0
Merci beaucoup Nadji, bisesss
DeleteIt looks and sounds wonderful!
ReplyDeleteThanks PAm !!
ReplyDeleteIt does look beautiful and your presentation is so inviting. Another great recipe, dear Gloria!
ReplyDeleteThanks dear Theresa Ilove this crust was awesome!!
ReplyDeleteTart looks great! I love your presentations!
ReplyDeleteThanks so much dear!!
DeleteThis sounds delicious and something I would love to serve to guests when entertaining.
ReplyDeleteThanks so much Karen! you always are really nice, xo
Deletesuch a tart must be delicious
ReplyDeleteThanks Izaa I really love this crust I use in others recipes too!! xo
DeleteWow deve essere buonissima!!!😍😍😍😍
ReplyDeleteGrazie Fede tesoro, un abbraccio !!!
ReplyDeleteDearest Gloria...oh WOW...this tart looks so amazing!! And I bet it tastes just as good too!
ReplyDeleteI can't wait to try it.😊😊
Thank you so much!
I hope you are keeping well and happy, dear friend.
Much love and hugs ❤❤❤❤❤❤❤
Dear Ygraine thanks so much to visit me, I hope you feel better soon, send you hugs and love!!
ReplyDeletedavvero deliziosa questa torta e con sapori differenti :)) mi piace il mix tra pomodoro e ricotta!
ReplyDeleteGrazie Andrea! Un abbraccio
ReplyDeleteThis looks absolutely delicious! I love tomato tarts, and have made a number of them, but never with ricotta cheese. I’m going to try this, particularly since I have a lot of tomatoes, and ricotta that I ended up not using in the recipe for which it was intended.
ReplyDeleteThanks Pattie kove tomato tarts too, I think ricotta is amazing for tarts ! xo
ReplyDeletei love this tart
ReplyDeleteThanks Izza
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