Ricotta & vegetable tart w gluten-free rosemary crust

After coming home from an amazing but exhausting & busy weekend away staying with 10 of my husband’s mates & wives/girlfriends to head to a school friend of theirs wedding, I came home exhausted & not feeling great after eating food I would not normally eat. I’m not perfect – I enjoyed a few champagnes, cocktails & wedding cake.

½ cup             rice flour
½ cup             wholemeal plain flour or gluten free flour
1/3 cup            almond meal
¼ cup              ground flaxseed
1 tspn              salt
2-3 tspns            fresh rosemary, finely chopped
¼ cup olive oil
½ cup cold water (I decided last minute to create this recipe so just threw ½ cup tap water in the freezer for 10-15 mins)

I really just looked in the fridge & grabbed what I could but there are so many options.

500g        ricotta (full-fat)
2               free-range eggs
¼ cup      broccoli, steamed for 2-3 minutes, cut quite small
½             zucchini, 4-5 big slices to put on top & the rest chopped smaller
¼ cup      peas
1/3 cup    parsley, finely chopped (could use basil instead)
1/3 cup    leek, sautéed in olive oil then cooled
120g        feta or goats cheese

  1. Throw all dry ingredients into your food processor
  2. Slowly pour in the olive oil & water. I did not use all the water as it seemed a bit wet so I really mean it when I say pour in slowly!
  3. When the dough comes together, take it out & pop it on some glad wrap on the bench. Knead it a bit & then wrap up & put in fridge for half hour (timer on!)
  4. Take out of the fridge, & press into whatever you want to cook it in. I used a shallow cake tin
  5. Put it back in the fridge for another 30 minutes
  6. Turn the oven to 180 degrees
  7. Take  out of the fridge & blind bake for 20 minutes

While this is happening prep the filling:

1.            whisk up the 2 eggs & 500g ricotta
2.            add in all the green ingredients & stir a bit more
3.            take off whatever you are using to blind bake & allow it to bake another 10 minutes (ie 30 minutes in total)
4.            after 30 minutes, take the pastry out of the oven & pour the ricotta & veg filling in. Top with feta & a generous grind of black pepper
5..            set the timer for 30 minutes – I took it out & gave a bit of a wobble. If it’s like jelly, give it another 5-10 minutes. I ate it hot from the oven but it would be just as nice eaten warm or cold (which I did the night after!)Image

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