serves
6
prep
15 minutes
cook
1:30 hour
difficulty
Mid
serves
6
people
preparation
15
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 6 eggs
- 2 egg yolks
- 500 ml (17 fl oz/2 cups) pouring (single/light) cream
- 250 g (9 oz/1 cup) fresh ricotta
- 100 g (3½ oz/1 cup) finely grated parmesan
- sea salt and freshly ground black pepper
- 2 medium tomatoes, sliced
- 1 tsp dried oregano
- potato salad to serve, optional
Pastry
- 200 g (7 oz/1¹∕³ cup) plain (all purpose) flour, plus extra for dusting
- pinch of sea salt
- 100 g (3½ oz) cold butter, finely diced, plus extra for greasing
- 80 ml (2½ fl oz/¹∕³ cup) warm full-cream (whole) milk
Chilling time: 30 minutes
Instructions
1. To make the pastry, place the flour and salt in the bowl of a food processor. With the motor running and working quickly, add the butter, then gradually add the warm milk and process until the mixture just comes together to form a rough dough. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, until the dough forms a smooth ball. Shape the dough into a thick disc, then wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 200°C (400°F). Lightly grease a 22 cm (8¾ in) round, 4 cm (1½ in) high flan (tart) tin.
3. On a lightly floured work surface, roll the dough into a 2-mm thick circle. Rotate the dough as you roll it, to prevent it sticking to the surface. Transfer the dough to the prepared tin, pressing it into the base and side of the tin. Trim the edges, then place a large sheet of baking paper or foil in the tin and fill with baking weights, uncooked rice or dried beans. Bake for 20 minutes, then remove the paper and weights and return the tin to the oven for a further 5 minutes, until the pastry is golden and dry. Set aside. Reduce the oven temperature to 180°C (350°F).
4. Whisk the eggs, egg yolks, cream, ricotta and parmesan in a bowl until well combined. Season with salt and pepper, then pour the mixture into the cooked tart shell and bake for 30 minutes, until the top of the tart is firm enough to hold the tomato. Overlap the tomato on top of the mixture, sprinkle with the oregano and bake for a further 30 minutes, or until completely set. Give the tart a gentle shake; if it wobbles in the centre, return to the oven for a further 5–10 minutes, until firm.
5. Allow to cool slightly in the tin before cutting into thick slices and serving with the potato salad on the side.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
