Tomato, rocket & ricotta tart
2 ripe tomatoes sliced
salt
1 packed of ready made puff pastry
2 cups of ricotta
2 eggs beaten
1/2 cup cream
1/4 grated parmesan
ground nutmeg
S&P
1 cup of finely chopped rocket
egg for brushing
Heat oven to 200oC (400F).
Place tomatoes in a colander, sprinkle with salt & set aside. Unroll dough and roll out a little bit so its 1/4" think. I made this quantity into 2 but you could do one big one. One went on a floured baking sheet and the other in a foil flan dish (for ease of transport).
Mix ricotta, eggs, cream, parmesan, nutmeg, S&P in a bowl. Add in rocker and stir to combine. Spread this mixture over the dough leaving a border which you then fold over to encase the filling. Brush pastry with egg and bake in the oven for 40mins or until golden.
Blueberry cake
1 cup of brown sugar
1/4 cup plain flour
75g (2 1/2 oz) cold unsalted butter
2 cups of plain flour
2 tsp baking powder
1/4 tsp salt
125g (4oz) softened butter
1 cup of caster sugar
3 beaten eggs
1 cup soured cream
2 cups blueberries
Make the topping first. Roughly rub in the 75g of butter to the brown sugar & 1/4 cup flour until its slightly breadcrumb like.
Preheat oven to 180oC to 350F. Sift flour, baking powder & salt into bowl. Cream butter and sugar until pale and slowly mix in eggs (I do spoonful at a time to stop it curdling). Add dry ingredients and alternating with soured cream until all are incorporated.
Pour mixture into 2 loaf tins or one 9" round. Sprinkle with blueberries & topping mix.
Bake until a skewer comes out clean (my 2 loaf tins took about an hour). Cool in tin then turn onto wire rack.
Yummy yummy! So glad we were the lucky recipients of these tasty treats!
ReplyDeleteWe are already well into both the tart and the blueberry cake - who says you can't have dessert for lunch!
Thanks so much for bringing these over - such a huge help :)
I am writing down these recipes as we speak
-H xoxo