Delicious Black Garlic and Ricotta Vegetable Tart

Free-form tart, pastry or is it an open pie?

A free-form tart, an open pie or a pastry are all simply types of tarts that lack a top crust, allowing the ingredients to be visible. Also called a Galette, it is a type of French pastry made with a single layer of pastry dough and folded or crimped around the edges to hold the filling.

The overall look is quite rustic, but that in turn, makes it very forgiving. Thus making them a popular choice for beginners and experienced bakers. The absence of a top crust means less precision is required, and imperfections can add to the appeal of the final dish. With no top crust to cover the ingredients, a free-for tart focuses solely on the delicious filling. This allows the flavours and textures of the filling to shine and be showcased.

Free-form tarts can be made with a wide range of fillings, both savoury and sweet. Try experimenting with a fruit-based dessert and finish with a drizzle of honey. The versatility of the filling options allows for endless creativity in the kitchen, so let your imagination run wild.

Advantages of baking with Cream Cheese Pastry

Cream cheese pastry enhances texture and flavour; it also retains moisture, stopping your pastry dish from drying out with the added advantage of being easy to handle.

• Texture:  Adds a rich and creamy texture to the pastry, making it tender and slightly flaky. The higher fat content in cream cheese contributes to a delicious mouthfeel.
• Flavour: Imparts a subtle tanginess to the pastry, complementing various savoury and sweet fillings.
• Moisture: Retains moisture better than traditional pastry dough, resulting in a pastry that stays moist and fresh for longer. This is an advantage when preparing pastries in advance or storing leftovers.
• Easy to Work With: Easier to handle than some other types of pastry dough. It is more forgiving and less likely to become tough or overworked, allowing home cooks to achieve excellent results with less effort.
• Appearance: Often develops an attractive golden-brown colour when baked, adding to the visual appeal of your dish. Its smooth texture and flaky layers make for an eye-catching presentation.

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Ricotta Black Garlic and Vegetable Tart

Ingredients

Cream cheese pastry

• 1 1/4 cups plain flour
• 1/2 teaspoon salt
• 125g block of cold cream cheese, original, not light
• 1 egg
• 1 tbsp cold water
• Egg or milk for glazing

Pie filling

• 1/2 cup smooth ricotta
• 1 tbsp black garlic puree
• Oil and butter for sautéing
• 1 red onion, cut into wedges
• 2 sticks of celery, finely sliced
• 1 red capsicum diced
• 1 small zucchini, sliced and quartered
• Oregano
• 200 gms button mushrooms sliced
• 3 spring onions sliced
• Parsley and crumbled feta to garnish

Instructions

• Remove cream cheese from the refrigerator, weigh and roughly chop
• Place all cream cheese pastry ingredients in a food processor (except egg for glazing) and blend until clumps form
• Turn out onto the floured surface and knead together
• Wrap in cling wrap and refrigerate for a minimum 1/2 hour
• Gently sauté red onion and celery in oil with lid on (low heat) 10 mins or until translucent
• Remove lid, add red capsicum, zucchini and oregano, continue to cook on low heat 5 mins, then transfer to a bowl
• In the same sauté pan, melt butter and cook mushrooms and spring onions 5 minutes
• Roll chilled pastry to a 30-35cm rough circle, transfer to a lined baking tray
• Mix ricotta and black garlic together and spread onto the pastry, leaving a 6 cm border
• Spread onion, celery, capsicum, zucchini, etc on top
• Finish with mushrooms and spring onions
• roughly fold edges of pastry up & over the edge of vegetables, pleating as you go
• Brush pastry edge with extra egg or milk and bake 30 mins 180C
• Garnish with crumbled feta and finely chopped parsley

Top Tips:

• Cream cheese replaces butter in the pastry, but be sure to purchase a block of original (Philadelphia cream cheese). Over the years, I have noticed the texture of cream cheese has become softer. Hence the need to refrigerate before rolling out. Don’t be put off by this, as it really does come together easily. And the end result is truly delicious. Crispy and flaky with a hint of cheese…. yum!
• The vegetable filling is only limited by your imagination, so experiment with all your favourite vegetables. However, I do like the visual effect of finishing off with mushrooms. Try using pre-roasted root vegetables.  Or an Italian theme: tomatoes, capsicum, olives, spinach and basil. 

PRO Tip: Don’t put the vegetable pan juices on the tart, as this may cause the bottom of the pastry to become soggy.

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Can you make a Galette the night before?

If it is baked & reheated the next day, yes, you can. Adding a ricotta and black garlic layer on the bottom (Ricotta, Black Garlic and Vegetable tart) stops the pastry from becoming soggy overnight. Fruit galettes are trickier as they seep juices. Leftovers reheat nicely in the oven. Assembling the tart and baking the next day would not be successful.

Alternatively, make the pastry, wrap it and leave it in the fridge until needed. The vegetables can be pre-cooked and stored in the fridge. Then it is a 10-minute job to assemble and 30 minutes to cook.

What are the different types of pastries for pies?

Flaky Pastry – made with a large amount of fat, usually butter or cream cheese. Ideal for pies, tarts and canapes.

Shortcrust is a more robust pastry used for biscuits & sweet fruit tarts.

Puff – similar in texture to flaky pastry, but the butter is sandwiched between layers of pastry and rolled. The process, called lamination, is repeated many times to form layers. Ideal for pasties and as a top for pies.

Choux – has a hollow centre and crispy outer. It is made by bringing water, milk & butter to the boil, adding flour and eggs. Ideal for eclairs and profiteroles.

Filo – ultra-thin sheets of pastry. Several sheets are layered on each other, spreading melted butter or oil between each layer. Ideal for spring rolls & deep frying.

Ricotta, Black Garlic and Vegetable Tart

Conclusion

The rustic nature of this free-form tart is appealing and charming in its simplicity. No need for a pie dish, the imperfections are part of its charm. If you’ve previously found pastry a challenge to make, you’ll be pleasantly surprised how easily this comes together. Make it with the family’s favourite vegetables, and you’ll be pleased at how much it is enjoyed.

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