January 31

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Heirloom Tomato, Zuchini Flower, Broad Bean & Ricotta Tart

Posted by on January 31, 2016 in Egg Free, Gluten Free, Meat Free Dishes, Nut Free, Vegetarian | 2 Comments

   

We are having such a crap summer in Sydney this year. Is has rained most days, and the days it is sunny tend to be roasting hot and muggy and then storms roll in by the afternoon. 

We bought new outdoor furniture at Christmas and we are yet to be able to enjoy it. If it isn’t raining, the cushions don’t get time to dry out and you get a wet backside, not nice when your relatives that are in their mid eighties end up saturated. 

  

This tart is really delicious! A great alternative to a quiche. In my delivery from Foragers & Co this week, I had a gorgeous mix of tomatoes, basil and cute little zuchhinis with flowers. 
This recipe is a take on my brunch recipe I have been making lately, processing broad beans with ricotta and basil and topping with tomatoes and having on toast. Thought I’d turn it into a tart, and it worked out perfectly. 

  

Before going gluten free a few years ago, my favourite ready made pastry was from Careme, so I was super excited to find that they now make a gluten free sour cream pastry. I had a bit of a disaster with it, I was impatient and put it in the sun to defrost, only to leave it too long and had to put back in the freezer for a while. I couldn’t get it to roll out and ended up just pressing it into the tin. But it is AMAZING pastry!! So happy with how it crisped up, held together and tasted fantastic. 

 

The addition of broad beans is just a way to up the veggie content, add some greens and just because i like them. I couldn’t get fresh ones, but the frozen ones are just good. Just need to quickly boil them, drain, and then remove the shells before adding to the ricotta. 
  

SUITABLE FOR: GLUTEN, EGG, NUT & SOY FREE & VEGETARIAN DIETS

Ingredients

  • Ready made gluten free pastry, I used Careme brand. 
  • 500g ricotta
  • 150g finely grated parmesan cheese
  • 500g frozen or fresh broad beans in shells
  • 1 bunch basil, leaves removed (approx 20g)
  • 600g mixed tomatoes
  • 8 baby zuchhinis with flowers halved lengthwise (if you can’t find them, leave them out, will still be good)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Ground sea salt and pepper

Directions

  1. In a saucepan, boil water and add the broad beans in the shells. Boil for 4 minutes. Remove and drain water in a colander, run them under cold water and let cool for 10 mins. Once cooled, remove shells. 
  2. Preheat the oven to 190 degrees Celsius. Grease you tart tin. 
  3. Roll out your pastry if you can, if it’s too difficult, I just press it into the tin by hand making sure it’s even and fully covered. 
  4. Put the pastry shell into the over for 10 mins to blind bake, until golden brown. 
  5. Meanwhile, put the ricotta, Parmesan, broad beansand nearly all the basil, (keep some small leaves aside to put on top when serving). Season with salt and pepper to taste
  6. Slice small tomatoes in half, and larger ones into thick slices. In a bowl mix the tomatoes, baby Zuchhini, olive oil, vinegar and season with a good amount of sea salt to bring out the flavour of the tomatoes. 
  7. Once the pastry is ready, spread the ricotta mixture into the pastry shell evenly. Top with tomatoes & zuchhinis and season with ground pepper. 
  8. Bake it the oven for 20 mins or until the tomatoes are nicely roasted. 
  9. Serve with a great salad, a drizzle of balsamic vinegar, and top with remaining basil leaves. 

  

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