Click here to print this page

Planning Retirement Online

Lakeland are the leading supplier in kitchen and homewares and we've teamed up with them to bring you a selection of vegetarian recipes.

Ricotta with Basil & Tomato Tart

Serves 6

Made using Lakeland Perfobake 7" Loose-Based Quiche Tin

INGREDIENTS

For the rough puff pastry

  • 75g plain flour
  • Pinch salt
  • 25g butter, chilled and cut into 1cm cubes
  • 25g white vegetable fat, chilled and cut into 1cm cubes
  • 3 tbsp cold water

For the filling

  • 100g ricotta
  • 3 eggs
  • 2 tbsp single cream
  • 1 small clove garlic, peeled and crushed (optional)
  • 40g Sunblush tomatoes, chopped
  • 4 spring onions, trimmed and sliced
  • 2 tbsp fresh basil, shredded
  • 40g Parmesan cheese (or vegetarian alternative) , finely grated
  • Salt and freshly ground black pepper
  • 3 red cherry tomatoes, halved
  • 3 yellow cherry tomatoes, halved

INSTRUCTIONS

  1. To make the rough puff pastry, sift the flour and salt into a bowl then add the cubes of butter and vegetable fat. Using a round-bladed knife, stir in around 3 tbsp cold water, or enough to bind the ingredients together. Do not worry that there are lumps in the mixture.

  2. On a generously floured surface and using a rolling pin well dusted with flour, roll out the dough to a rectangle 12 x 36cm.

  3. Fold one third over the centre, then the other third over that. Press the edges firmly with a rolling pin to seal, then wrap the dough in cling film and chill in the fridge for 15 minutes.

  4. Repeat the whole process three more times, remembering to keep your surface and rolling pin well floured, and chill for 30 minutes more at the very end.

  5. Preheat the oven to 220°C/Gas 7 while the pastry is chilling. Roll the pastry out to a 28cm circle, 3mm thick. Line the base and sides of the Perfobake tin with the pastry, trimming off any excess with a sharp knife.

  6. Place the tin on a baking tray, line the pastry case with baking parchment and baking beans then bake blind for 15 minutes. Next remove the paper and beans and return the pastry case to the oven for a further 5 minutes or until crisp. Remove from the oven then reduce the heat to 180°C/Gas 4.

  7. To make the filling whisk together the ricotta, eggs and cream in a bowl until smooth. Stir in the garlic (if using), SunBlush tomatoes, spring onions, basil, Parmesan and seasoning.

  8. Pour the filling into the baked pastry case and smooth the surface. Arrange the tomatoes on top, cut sides up, and finish with a grinding of black pepper. Bake the tart for 35-40 minutes or until set and golden.

  9. Remove from oven and leave to stand for 5 minutes if serving hot, or let it cool completely if serving cold.

 

Lakeland

More Lakeland Recipies

Back to Laterlife Interest Index

 


Bookmark This Share on Facebook Receive more like this

Latest Articles:

Gene therapy - the future of our health

scientist in lab

Gene therapy is hugely exciting. Whether it will fulfil its promise and in future years produce terrific treatments for many health problems we don’t know but at the moment, although still in its early stages, the results are very encouraging.

more

Art Masterclass
Spring Flowers

Step by step guide to creating a beautiful spring flowers landscape.

more

Listen free to uplifting joyous birdsong

Turtle dove

It is great news that we can now all enjoy natural birdsong at any time of day and night thanks to a new birdsong audio that the RSPB have put together.

more

Win great prizes in our current Competitions

Silver Travel

Click here to visit the competitions page.

Article Archive

The LaterLife Article Archive provides a comprehensive list of links, to all the current regular article series' as well as quick links to older articles.
 
Back to LaterLife Today

Visit our Pre-retirement Courses section here on laterlife or our dedicated Retirement Courses site

Bookmark


Advertise on laterlife.com