Courgette Blossoms & Ricotta Tart with crumbed ricotta, courgette and cherry tomato garnish.
Prep time 45 minutes
Cooking time 30 minutes
Total: 1:15 minutes
1 1/2 cup of white strong flour,
plus extra to dust
3/4 stick of cold butter, diced
5-6 tbsp iced water
1 tsp ground pepper
2 tsp salt
1 egg yolk
15 courgette blossoms roughly chopped
1 cup corn kernels
1 cup of ricotta cheese
1 big courgette chopped
1/2 big Spanish onion, finely chopped
1 tbsp of butter
1/2 cup of fresh cream
salt & pepper
Handful of tiny cherry tomatoes
10 courgette blossoms whole
1 courgette in ribbons
1/3 ricotta cheese
How to make it…
Baking: Preheat the oven at 180˚C
Make the pastry:
In a bowl, add the dry ingredients and the diced butter. Rub them with the tip of your fingers until you have an homogeneous crumble-like texture. Add the yolk and three tbsp of iced water and keep mixing. The dough will begin to come together, continue working for another thirty seconds and add another two more tbsp of water. The dough should now hold shape, only add the rest of the water if needed.
This is my hack: butter and dust your pie mould. Dust a working top and roll the dough out until it’s the thickness of a £1 coin. Measure your pie mould, cut with a knife and transfer, make sure you have enough dough to make an extra rim to crimp. Pierce the bottom with a fork and pop in the freezer for 30 minutes before baking. You won’t need to blind bake and it’ll cook beautifully.
Make the filling:
Melt the butter in a pan and sauté the onion until soft for 3-4 minutes at a medium heat. Toss the chopped courgette and the corn kernels into the pan. Cook for another 7 minutes, season with salt and pepper. Turn the heat off and add the courgette blossoms and let it cool. Once the vegetables are warm, in a bowl whisk the eggs vigorously with the cream, until they’re perfectly mixed, add the ricotta and keep whisking for another minute. Add the vegetables to the egg mix and fold in thoroughly.
Take the crust out and pour the mix right in and bake for 20 minutes. Five minutes before this first bake finishes, make ribbons with the remaining courgette using a potato peeler. Take the tart out and scatter the remaining courgette blossoms on it, carefully roll and place the ribbons randomly on the tart, scatter the tomatoes and crumble the rest of the ricotta. Bake for another 10 minutes. Serve hot.
Thanks to Rocio Carvajal for this recipie Find more at: www.passthechipotle.com
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