Traditionally, Ricotta is an Italian cheese made from whey, although these days it’s often produced using whole milk instead. This gives it a much richer and creamier consistency which makes it a pleasure to eat as is, but particularly, to cook with.
In baking, this full-cream milk ricotta carries the flavours you add to it beautifully – whether sweet or savoury – and results in a wonderfully light and airy texture, as is the case with this simple tart.
The pastry cases can be made well in advance if you like, or you can always use the ready-made gluten-free pastry that’s now available if you’re running short of time. (And who isn’t?)
Jan
RICOTTA AND LEEK TART
3 large leeks, white parts only, sliced
2 cloves garlic, sliced
20 gm butter
Grated nutmeg
500 gm ricotta, drained (Paesanella is very good)
150 ml crème fraiche
4 large eggs
½ teaspoon salt
75 gm Parmesan, grated
2 blind-baked gluten-free pastry tart bases (see below)
500 gm cherry tomatoes, halved
A good sprinkling of thyme or dried Greek oregano
Preheat oven to 160°C.
Add butter to a large pan and fry leeks and garlic on medium heat, stirring to distribute butter. Reduce heat, then cover and simmer for ten minutes till softened. Remove lid and continue to cook to evaporate the juices. Grate nutmeg over the top, mix and remove from the heat to cool.
Place cooled leeks in food processor. Add ricotta and pulse to puree. Add crème fraiche, Parmesan, salt and eggs and blend until well combined.
Carefully pour the mixture into the blind-baked pastry case, (it will be quite runny).
Drop tomato halves into the mixture, cut side up, and top with a scattering of oregano or thyme.
Place tart tins on a baking tray and bake for around 45 minutes or until nicely browned on top.
Serve topped with more herbs and fresh green salad.
BLIND-BAKED CREAM CHEESE PASTRY CASES
150 gm cold butter, diced
250 gm cream cheese, diced
180 gm rice flour )
60 gm tapioca flour ) or 280gm Revenge Gluten-free Plain Flour Mix
40 gm potato flour )
4 gm psyllium husks or guar gum
1 egg, beaten, to glaze
Preheat oven to 220°C. Butter two long loose-bottomed tart tins (or one large round one.) Line the bases with baking paper.
Place butter and cream cheese in a food processor and pulse to bring together. When combined, add flours and guar gum and process. Stop the machine and scrape down the sides of the bowl when necessary until the pastry comes together.
Turn it onto baking paper and knead for several minutes, dusting with extra white rice flour if necessary.
Refrigerate for 5 minutes to regain some stiffness then roll the pastry out between two sheets of baking paper to a thickness of 4-5mm. Carefully remove the top sheet of paper.
Fold the pastry over the rolling pin and transfer to the tin, gently pressing it into the corners. If the pastry breaks just fit the pieces back together and smooth to join. Trim the top of the tin and prepare the second tart base in the same way. Brush the pastry with beaten egg and refrigerate for at least one hour. (Pastry will keep in the fridge for a least a week).
To Blind Bake: Cut two pieces of foil a little larger than the pastry cases and gently press the foil well into the corners of the tart bases. Fill with baking weights, pushing them up the sides of the shells. (Raw rice, dried beans or purchased pastry weights all work equally well.)
Place in the pre-heated oven and bake for 20 minutes. Remove from oven and carefully remove the foil and baking weights. Return the tart shells to the oven for a further 7-10 minutes until light golden brown.
The blind-baked pastry cases will keep well in an airtight container for 4-5 days stored in a cool dark place. They also freeze well.