Tarta de to­mate y ri­cota – Tomato and ri­cotta tart

New Zealand Woman’s Weekly - - FOODEXTRA -

SERVES 6

6 eggs

2 egg yolks

2 cups cream

250g fresh ri­cotta

1 cup Parme­san, finely grated Sea salt and freshly ground

black pep­per

2 medium toma­toes, sliced

1 tsp dried oregano

Rus­sian po­tato salad, to serve

PAS­TRY

11⁄ 3 cups plain flour, plus ex­tra

for dust­ing

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

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