My fondness for cheese tempts me to experiment with different kinds of it. So I decided to pick up a recipe which had ricotta cheese. It’s a very soft, crumbly and salty cheese. Usually goes well with salads and tarts. This recipe is an adaptation from food52 (a really nice blog).
This tart is more like a quiche, soft and eggy. My one and a half year old loved the eggy tart. His favourite part was “mama egg!”. It’s a pleasure to try something new when your kid and family enjoys it.
Polenta is a new ingredient that I have used, this is an instant polenta, very easily available and easy to use.
Knead the polenta, flour, egg and salt. Bring it together. Let it rest in refrigerator for 30 minutes.
Grease the baking flan very well with butter. This is a loose bottom flan which brings out the tart easily.
Bring out the kneaded dough. Roll it over with a thickness of 4 mm. Place it over the flan and press it evenly, not to leave any gaps. Place a foil or a baking sheet and put some weight on it. For this I used, kidney beans.
Blend cream, egg, salt, and corns.
Bring out the tart from the oven after 20 minutes.
Pour the eggy mixture.
Put the crumbly ricotta….just scatter!! unevenly!!!
YOur Tart is ready..!!! Dig innn!!
115 gms (1 cup)sifted plain flour
115 gms (3/4 cup) uncooked polenta
115 gms (1/2cup) butter plus extra for greasing
pinch of sea salt
1 tbsp ice water
3 ears of corn
3 spring onions, thinly sliced
100 gms (1/2 cup) fresh ricotta
1/4 cup double cream
1 tsp salt
freshly grounded pepper
- Combine flour, polenta, butter,and salt and knead it well till the butter combines. Add egg and iced water. Mix till the mixture comes together.
- Turn the dough on a lightly floured bench and knead for a minute. Form the dough into a ball and cover it with cling film, Refrigerate for 30 minutes.
- Preheat oven to 200 degree celcius. Take the pastry out of the fridge, and roll out both sides untill you have reached 4 mm thickness and wide enough to fit the flan tin. Grease the flan tin very well with butter and lay pastry on top. Press the sides with your fingers, then run the rolling pin over the tin to trim off the sides.
- Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the over to bake for 2o mins.
- While the pastry is baking, remove the kernel from the corn on the cobs. Place the 4 eggs, cream, salt and corn kernels into the food processor. Pulse briefly till combined. Stir in thinly sliced spring onions.
- When the pastry is ready, remove it from the oven and pour the mixture. Break the ricotta up into small chunks and do it evenly around the mixture. Place it back into the oven and bake it for about 20 mintues. Grind over some freshly cracked pepper.