Ricotta Black Garlic and Vegetable Tart
Servings: 6
Equipment
- saute pan
- baking tray and baking paper
- Rolling Pin
- kitchen wizz or foood processor
Ingredients
Cream cheese pastry
- 1 1/4 cups plain flour
- 1/2 teaspn salt
- 125 gm block 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 tbspn black garlic puree
- oil and butter for sauteing
- 1 red onion cut into wedges
- 2 sticks celery finely sliced
- 1 red capscium diced
- 1 small zucchini sliced and quartered
- oregano
- 200 gms button mushrooms sliced
- 3 spring onions sliced
- parlsey, and crumbled feta to garnish
Instructions
- remove cream cheese from the refrigerator, weigh and roughly chop
- place all cream cheese pastry ingredients in food processor (except egg for glazing) and blend until clumps form
- turn out onto floured surface and kneed together
- wrap in cling wrap and refrigerate for 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 same sauté pan melt butter and cook mushrooms and spring onions 5 mins
- roll chilled pastry to a 30-35cm rough circle, transfer to a lined baking tray
- mix ricotta and black garlic together and spread onto 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
Notes
Ricotta Black Garlic and Vegetable Tart
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.