Tarta de tomate y ricota – Tomato and ricotta tart
2 egg yolks
2 cups cream
250g fresh ricotta
1 cup Parmesan, finely grated Sea salt and freshly ground
2 medium tomatoes, sliced
1 tsp dried oregano
Russian potato salad, to serve
11⁄ 3 cups plain flour, plus extra
Pinch of sea salt
100g cold butter, finely diced,
plus extra for greasing
1⁄ 3 cup warm dark blue milk
1 To make the pastry, place the flour and salt in the bowl of a food processor. With the motor running and working quickly, add the butter, then gradually add the warm milk and process until the mixture just comes together to form a rough dough. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes until it forms a smooth ball. Shape the dough into a thick disc, then wrap it in plastic wrap and refrigerate for 30 minutes.
2 Preheat oven to 200°C. Lightly grease a 22cm round, 4cm high baking tin. On a lightly floured work surface, roll the dough into a 2mm-thick circle. Rotate the dough as you roll it to prevent it from sticking to the surface. Transfer to the prepared tin, pressing it into the base and sides. Trim the edges, then place a large sheet of baking paper or foil in the tin and fill with baking weights, such as uncooked rice or dried beans. Bake for 20 minutes, then remove the paper and weights, and return to the oven for a further 5 minutes until the pastry is golden and dry. Set aside. Reduce the temperature to 180°C.
3 Whisk the eggs, egg yolks, cream, ricotta and Parmesan in a bowl until well combined. Season with salt and pepper, then pour the mixture into the cooked tart shell and bake for 30 minutes, until the top of the tart is firm enough to hold the tomato. Overlap the tomato on top of the mixture, sprinkle with the oregano and bake for a further 30 minutes or until completely set. Give the tart a gentle shake; if it wobbles in the centre, return to the oven for a further 5-10 minutes until firm. Allow to cool slightly in the tin before cutting into thick slices and serving with the potato salad on the side.
From TheFoodof Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $ 59.99