ADD A LITTLE SWEETNESS T0 YOUR LIFE

RICOTTA TART WITH ROAST STRAWBERRIES

Serves 12

INGREDIENTS

400g fresh ricotta

80ml (1⁄3 cup) maple syrup plus 1 1⁄2 tbs extra

2 eggs

1 orange, rind finely grated

1 teaspoon vanilla bean paste 250g small strawberries, hulled 1 tablespoon marsala Greek-style yoghurt, to serve (optional)

SPELT PASTRY:

200g (1 1⁄4 cups) white spelt flour 80g (1⁄2 cup) wholemeal spelt flour Pinch of sea salt 80ml (1⁄3 cup) light extra-virgin olive oil 60ml (1⁄4 cup) maple syrup 1 egg 1 teaspoon vanilla extract

METHOD

For the pastry, lightly grease a 2.5cm-deep, round 24.5cm (base measurement) fluted tart tin with removable base. Combine flours and salt in a large bowl. Make a well in the centre. Whisk oil, maple syrup, egg and vanilla in a jug. Add to well and stir to combine. Turn on to a lightly floured surface and knead until just smooth. Roll out to a 4mm-thick disc. Line prepared tin with pastry. Trim excess. Use a fork to prick pastry all over. Place in freezer for 30 minutes to rest.

Preheat oven to 180C/160C fan-forced. Line pastry case with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for a further 8-10 minutes or until golden. Set aside to cool.

Process ricotta, syrup, eggs, rind and vanilla until smooth. Spoon over pastry. Bake for 25 minutes, until just set. Set aside to cool.

Place strawberries in a baking dish. Drizzle with marsala and extra maple syrup. Roast for 12–14 minutes or until just tender. Set aside to cool. Serve tart with strawberries and yoghurt.