Recette Tarte tomate ricotta
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Recette Tarte tomate ricotta |
This tart is really delicious with its paste rustic flavor and creamy and fragrant garnish! The paste is made up of a T80 flour mixture and T65, olive oil (partially basil) and a mixture of seeds (you can replace with pine nuts). The filling is made with ricotta, tomatoes, egg, grated cheese ... scented with basil, garlic and sea salt with Espelette pepper.
- Ingredients / 6 people
dough:
100 g flour T80
T65 60 g flour
20 g of mixture of coarsely chopped roasted seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground pepper
30 g of basil olive oil
20 g of extra virgin olive oil
About 40 g of cold water
garnish:
200 g ricotta
1 large egg, beaten
2 cloves garlic, chopped
50 g grated cheese
200g cherry tomatoes
2 large sliced tomatoes
chopped basil
Sea salt with Espelette pepper
Some black olives Greek
- PREPARATION:
- Preheat oven to 220 ° C. Grease a pie plate 24cm diameter. Sift flour with salt, yeast. Add pepper, oil, seeds and mix. Add water while mixing until a smooth, homogeneous paste. You can do this operation in a food processor fitted with the knife blade. Spread the dough and running into the pie pan. Bake 10 min.
- Tomato ricotta pie: Step 2 Mix the ricotta, egg, garlic, some basil, a bit of cheese. Salt and pepper. Pour this mixture over the pre-baked pie shell. Spread over sliced tomatoes around and drop the cherry tomatoes in the middle. Sprinkle with remaining cheese and remaining basil. Bake 20-25 min. Garnish with black olives Greek.
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