The other day, I invited myself over to Miss R’s house for a swim in her pool. Feeling a bit guilty for inviting myself, I told her I’d bring lunch. Somehow this concoction popped into my head. I decided I wanted to make a tart base and fill it with some sort of salad and whipped ricotta, which seems to be so popular at the moment. Anyhow, it turned out rather nice so I thought I would share it with you all today.
1 1/2 cups (225g) plain flour, plus extra for dusting
1/2 cup (120g) cold butter, cubed
1 tsp salt
1 egg + 1 lightly beaten egg
250g fresh ricotta
2 tbsp milk
1/2 cup (60g) currants
1/2 cup (125ml) rum
1/2 cup (30g) pine nuts
1 green zucchini, finely sliced
150g baby spinach
handful fresh mint leaves
salt and pepper
- Preheat oven to 180C.
- PASTRY: In a food processor, process flour, butter and salt until it resembles fine bread crumbs. Add the egg and process until it comes together in a ball. Transfer to a floured bench top and knead until it all holds together. Roll into a ball and cover in cling wrap. Refrigerate for half an hour while you make the filling.
- To make the filling, whip together the ricotta and milk until smooth. Set aside.
- Combine the currents and rum in a small saucepan and bring to the boil. Gently simmer for 5 minutes and then remove from heat. Leave currents to cool in the rum.
- In a hot dry pan, dry roast pine nuts until golden, about 3-5 minutes. Set aside.
- Grill zucchini either side in a little olive oil, about 3-5 minutes until just soft. Leave to cool. In the same pan, wilt the baby spinach slightly, about 1 minute, and add to the zucchini. Leave to cool.
- When dough has rested, roll out onto a floured kitchen bench to form a rectangle 2-3 mm thick.
- Using the rolling pin, roll dough up and then gentle unroll onto a rectangular tart tin about 30cm x 12cm. Press down into tin and trim off edges.
- Line shell with baking paper and fill with pie weights or raw rice. Bake in a moderate oven for 15 minutes until beginning to brown. Remove weights and brush with a little of the remaining lightly beaten egg. Place the tart shell back in the oven for a further 5-10 minutes until golden. Allow shell to cool before adding filling.
- Add currents and rum, pine nuts, and mint to the zucchini and spinach. Gently toss and transfer to tart shell.
- Spoon a quenelle of the whipped ricotta for each person on to tart before serving.