Tomato, Thyme and Ricotta Tart | delicious. Magazine
A homemade pastry case is filled with creamy ricotta, spiked with lemon zest and topped with fresh, sweet seasonal tomatoes. Give it a go for your next summer party. And the best bit? Once you've baked the case, it’s only 10 minutes’ work to finish it off before everyone can dig in.
Serves 6
Ingredients:
250g pack ricotta
80g ricotta salata, grated (see Know-how) or pecorino
1 tbsp extra-virgin olive oil
2 tsp runny honey
1 tbsp freshly picked thyme leaves, plus extra to serve
Grated zest ½ lemon
¼ tsp cracked black pepper
Few pinches smoked sea salt flakes (or regular sea salt flakes)
650g mixed tomatoes; you’ll need 4 large tomatoes for the first layer
Handful small fresh basil leaves
For the pastry
200g plain flour, plus extra to dust
½ tsp sea salt
4 fresh thyme sprigs, leaves picked
100g chilled butter, cubed
3-4 tbsp ice-cold water
You’ll also need…
Deep 23cm loose-bottomed tart tin
Method:
1. For the pastry, whizz the flour with the salt, a good grinding of black pepper and the thyme in a food processor. Add the butter and pulse until the mix starts to look like breadcrumbs. Add 3-4 tbsp ice-cold water and pulse again until the mixture comes together to form a ball. (Or rub the butter into the flour with your fingertips, then add the water and mix with a wooden spoon.) Tip out onto a large sheet of cling film, wrap, then chill for 30 minutes (see Make Ahead).
2. On a lightly floured work surface, roll out the pastry to a roughly 28cm circle the thickness of £1 coin. Lift up the pastry with the flour-dusted rolling pin, drape into the tart tin and gently press to line the edges. Trim any excess pastry, leaving a small overhang proud of the tin. Rest in the fridge for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3. Prick the pastry base all over with a fork, line with a piece of scrunched baking paper or foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes until the edges feel firm, then remove the paper/foil and beans/rice and bake for 6-8 minutes more until the pastry is golden and sandy to the touch. Set aside on a wire rack to cool fully in the tin (see Make Ahead).
4. When you’re ready to serve, beat together both ricottas in a mixing bowl with 1 tsp of the olive oil, the honey, thyme, lemon zest, black pepper and 2-3 pinches of smoked sea salt. Remove the pastry case from its tin and put on a serving plate. Spoon in the ricotta mixture and level using the back of a spoon. Slice the tomatoes and arrange on top, starting with the larger ones, then layering the smaller ones on top. Drizzle with the rest of the oil, then finish with salt and pepper and the extra thyme and basil leaves.
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See the full recipe here:
Swiss Chard and Ricotta Galette - The Slice with Greg Lofts
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy ricotta.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Vegan walnut and lemon thyme cheese
Learn how to make creamy vegan cheese for your next cheese platter or antipasto plate. Make this flavour-packed cashew cheese coated in walnuts and herbs for a delicious vegan alternative that everyone can enjoy. Pair it with vegan crackers and crunchy veggies such as carrot and cucumber.
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Berühmte italienische Zitronenkuchen, der die ganze Welt verrückt macht! Besser als Joghurtkuchen!
Der italienische Zitronenkuchen mit Vanillepuddingfüllung bietet eine herrliche Geschmacksexplosion und einen verlockenden Geschmack. Dieses köstliche Dessert besteht aus einem saftigen und lockeren Zitronenkuchen, der perfekt durch eine reichhaltige und cremige Vanillepuddingfüllung ergänzt wird. Der pikante Zitronengeschmack verleiht dem Kuchen eine erfrischende Würze, während der cremige Vanillepudding eine köstliche Süße verleiht. Jeder Bissen ist eine harmonische Mischung aus zitrusartiger Helligkeit und köstlicher Cremigkeit und ergibt einen köstlichen Genuss, der jeden Naschkatzen zufrieden stellt. Ob pur oder zu einer Tasse Kaffee oder Tee genossen, dieser italienische Zitronenkuchen mit Vanillepuddingfüllung ist ein wahrer Genuss für Dessertliebhaber.
Pudding:
1 Ei
eine Prise Salz
50 g (3 EL) Zucker
40 g (3 EL) Maisstärke
300 ml (1 1/2 Tassen / 10,5 oz) Milch
Zitronenschale
Saft von 1 Zitrone
Kochen, bis es eingedickt ist, und ständig umrühren
Teig:
2 Eier
eine Prise Salz
100 g (6 EL) Zucker
120 ml (2/3 Tasse / 4,3 oz) Pflanzenöl
1 TL Vanille
220 g (1 1/2 Tassen / 7,7 oz) Mehl
15 g (4 TL / 0,5 oz) Backpulver
Backform 23 cm
Tipp: Sollte der Teig zu dick sein, etwas Milch hinzufügen und gut verrühren.
Die Hälfte des Teigs 15 Minuten bei 190 °C/370 °F backen
Die eine weitere Hälfte des Teigs dazugeben und 30 Minuten bei 190 °C backen.
Kokosflocken zur Dekoration (optional)
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
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???? Vegan Ricotta, Pear, Ham & Cheese Tart ????
????This video is sponsored by California Pears!????
This vegan ricotta, pear, ham and cheese tart is an elegant tart made with puff pastry and beautiful California Pears. Sweet and savoury; this is the perfect light, summer meal!
????FOR MORE INFO ON CALIFORNIA PEARS:
????VEGAN RICOTTA, PEAR, HAM & CHEESE TART RECIPE:
????VEGAN NAAN GRILLED CHEESE WITH PEAR AND CARAMELIZED ONION:
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