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Heirloom Tomato Tart with Basil Oil
Serves: 6 • Total Time: 1 Hour
Ingredients:
For the Tart Shell:
200 g plain flour
150 g chilled unsalted butter, chopped
40 g parmesan, grated
1 egg yolk
1 tsp iced water
Pinch of salt and pepper
For the Filling:
125 g ricotta
100 g fetta, crumbled
300 g assorted heirloom tomatoes, sliced
Salt and pepper
For the Basil Oil:
50 mL olive oil
½ cup fresh basil leaves, plus extra for garnish
Directions:
Preheat oven to 200˚C.
Add flour, butter, parmesan and salt and pepper to a food processor and blitz until mixture resembles fine breadcrumbs. Add egg and water and blitz again until dough starts to come together. Tip out onto a lightly floured board and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Blend ricotta and fetta with salt and pepper in food processor until smooth and creamy. Set aside in the fridge until needed.
Grease a 10cm x 34cm rectangular tart tin. Roll pastry out into a rectangle and transfer to tart tin. Trim excess and prick base. Refrigerate for 10 minutes.
Line pastry with baking paper and baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 10 minutes or until the pastry is a light golden colour. Allow to cool before filling.
To make the basil oil; blanch and refresh the basil leaves and squeeze out excess water. Add olive oil and basil leaves to a blender and blending until smooth.
When ready to assemble, fill the tart case with the ricotta and fetta filling and top with sliced tomatoes.
Serve drizzled with basil oil, a sprinkle of salt and garnished with basil leaves.