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Ricotta and eggplant tart with slow roasted cherry tomatoes

Course Appetizer, Starter
Cuisine Italian
Author Giulia

Ingredients

Ingredients for spelt pastry case:

  • spelt flour, 175 gr
  • butter, 75 gr
  • oregano, 1 tablespoon
  • egg, 1 white and yolk separated
  • salt and pepper
  • cold water, 2 tablespoons

Ingredients for the filling:

  • organic ricotta cheese, 300 gr
  • sour cream, 250 ml
  • eggplant, 1
  • salt and pepper
  • oregano
  • extra virgin olive oil

Ingredients for the slow roasted tomatoes:

  • cherry tomatoes
  • extra virgin olive oil
  • salt and pepper
  • oregano
  • garlic, 1 clove

Instructions

Making slow roasted tomatoes

  • Preheat oven to 160°C, wash the tomatoes and arrange them in a baking dish, season them with extra virgin olive oil, salt, pepper and plenty of oregano.
  • Cut garlic finely and scatter over tomatoes. Bake for one hour, until they are wrinkled but still of a nice bright red.

Making ricotta filling

  • While tomatoes are in the oven, bake the eggplant as well, cut in half lengthwise, pricked and sprinkled with a little olive oil. Bake for about 45 minutes, until it is soft and well cooked.
  • Remove it from the oven and scoop out the flesh with a spoon.
  • Cut the flesh with a knife and reduce it to small pieces, mix everything with the ricotta and sour cream. Season with olive oil, salt, pepper and oregano and set aside.

Making spelt pastry case

  • Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the oregano, salt and pepper.
  • Beat the egg with two tablespoons of cold water and mix into the flour: knead until it forms a soft and elastic dough. Wrap in clingfilm and chill for 30 minutes.
  • Use to line a a tart tin, prick the base with a fork and chill again for 15 minutes. Preheat oven to 200°C.
  • Line with foil or baking parchment, then fill with baking beans. Bake blind for about 10 - 12 minutes.
  • Remove the foil and baking beans and return the pastry case to the oven for a further 5 - 7 minutes to dry out completely. To prevent pastry from becoming soggy from the filling brush the blind-baked case with beaten white egg and bake again for 5 - 10 minutes until set and shiny.

Make the tart.

  • Once cold, remove the case from the baking tin and pour the ricotta and eggplant mixture in, then arrange the roasted tomatoes over the surface.
  • Sprinkle with roasted tomatoes juice and olive oil. Serve as appetizer or as a main dish, with a rocket and tomatoes salad.
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