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Courgette, Ricotta & Dill Tart with Spelt-Rye Pastry

Courgette, Ricotta and Dill Tart with Spelt-Rye Pastry is on offer for Foodie Thursday from resident cook Nigel Barden in today's mouth-watering 'Foodie Thursday'.

1 hour, 55 minutes

Last on

Thu 13 Jul 2017 17:05
成人快手 Radio 2

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Courgette, Ricotta and Dill Tart with Spelt-rye Pastry

by Alice Hart from The New Vegetarian (Square Peg)

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A deep tart, packed with a light, summery mix of vegetables and a touch of buttermilk.听 Do squeeze as much moisture as possible from the courgettes or the filling will be watery.听 The pastry is a cinch, nutty and sweet from rye, but use any shortcrust pastry, bought or not.听 If you don鈥檛 have a deep enough tin (5-6cm is ideal), use a 25cm tart tin.听 A shallower tart will cook in 20-25 minutes.

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Serves 8

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Prep time:听 30 minutes (+30minutes to 48hrs chilling)

Cooking time: 50 minutes听听听听

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Ingredients:

听For the pastry

325g wholemeal spelt flour

100g wholemeal rye flour

200g salted butter, chopped

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For the filling:

3 courgettes, shredded or coarsely grated

sea salt and freshly ground black pepper

2 tbsp capers, rinsed and drained

150g peas, defrosted if frozen

small bunch of dill, finely chopped

finely grated zest and juice of 1 unwaxed lemon

200ml buttermilk

250g ricotta cheese, drained

4 large eggs, lightly beaten听

500g tomatoes, sliced or halved

small handful of oregano leaves

extra virgin olive oil

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Method:

Start with the pastry (at least an hour ahead).听

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Put both flours in a food processor, or, if making this by hand, a large bowl.听

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Add the butter and pulse in the food processor, or rub in by hand, until it resembles fine breadcrumbs.听

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Add enough iced water to bring the mixture together in a ball, starting with 1陆 tbsp and working up to no more than 3 tbsp, as needed.听

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Again, either use a food processor here, being careful not to overwork the dough, or 鈥榗ut鈥� the water in with a table knife.听

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Form the pastry into a flattened disc and roll out between sheets of greaseproof paper until it is about the thickness of a pound coin.听 Unpeel the top sheet of paper and flip the pastry on to a 5-6cm deep, 23cm diameter pie dish or tart tin.听

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听Unpeel the second sheet of paper (now on top) and press the pastry into the tin trimming the edges flush with the dish.听 Keep the paper.听

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Cover with cling film and chill for 30minutes, or up to 48hrs.

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Preheat the oven to 200C/gas mark 6.听

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Line the pastry case with a saved paper sheet and fill with baking beans or raw rice.听

Bake for 15 minutes until the pastry is set and no longer looks 鈥榳et鈥�.听

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Remove the paper and beans and return to the oven for 5-6 minutes, until colouring lightly.

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Reduce the oven temperature to 180C/gas mark 4.听

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Put the courgettes in a sieve and sprinkle with a generous pinch of salt, tossing to distribute evenly.

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Set aside for 10 minutes, then press down on them to drain.听

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Put into a clean tea towel and wring out any remaining liquid very forcefully.

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Combine the courgettes, capers, dill and lemon zest in a bowl.听

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In a separate bowl, whisk the buttermilk, half the ricotta and the eggs with a little salt and a lot of pepper.听

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Fold the 2 mixtures together.听 Pour into the tart case and dot with the remaining ricotta.

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Bake for 25-30 minutes, until just set. Set aside for 15 minutes so the filling can settle.听

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Toss the tomatoes with the oregano, lemon juice and extra virgin olive oil to taste.听 Season and serve as a salad with slices of the warm or cold tart.

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Broadcast

  • Thu 13 Jul 2017 17:05
    成人快手 Radio 2