Heritage tomato and ricotta tart, mint, lemon and basil
200g plain flour, ½ tsp sea salt, small handful of thyme leaves, 100g butter, 30g vegetable suet, 4 tbsp. of cold water
Sift the flour into a mixing bowl and combine with the butter, suet, salt & Thyme leaves
Knead the dough into a thick disc until the pastry is smooth
Wrap in cling film and place into the fridge to chill for 30 mins
Grease a 23cm fluted tart ring with butter and using a small amount of flour roll your pastry to a thickness of a £1 coin
Place the pastry into the fluted tart ring and prick with a fork, line the pastry with a piece of scrunched up grease-proof paper and fill with rice or baking beans, place back into the fridge for 30 minutes before baking.
Cook in the oven at 180oc for 20 minutes, then remove the grease-proof paper & rice then back into the oven for 6 minutes until golden, then leave to cool
For the filling – 250g ricotta, 1 tbsp. honey, large handful of thyme leaves, small glug og cold pressed rapeseed oil, salt and pepper, 80g pecorino – whisk all these ingredients until smooth and set aside
Fill the tart case with the ricotta mix and spread evenly all over.
For the topping – 6 heritage tomatoes (salad tomato size) sliced evenly removing the pith, a large handful of washed basil and mint leaves, 1 lemon, cold pressed rape seed oil and sea salt. Top the cheese mix with the sliced tomatoes.
Scatter over the mint and basil leaves, grate the zest of a lemon as well as the juice over the tomatoes and finally finish with the oil and salt.
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