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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
Â鶹ԼÅÄ Radio 2

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Courgette, Ricotta and Dill Tart with Spelt-rye Pastry

by Alice Hart from The New Vegetarian (Square Peg)

Ìý

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

Ìý

Serves 8

Ìý

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

Cooking time: 50 minutesÌýÌýÌýÌý

Ìý

Ingredients:

ÌýFor the pastry

325g wholemeal spelt flour

100g wholemeal rye flour

200g salted butter, chopped

Ìý

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 beatenÌý

500g tomatoes, sliced or halved

small handful of oregano leaves

extra virgin olive oil

Ìý

Ìý

Method:

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

Ìý

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

Ìý

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

Ìý

Add enough iced water to bring the mixture together in a ball, starting with 1½ tbsp and working up to no more than 3 tbsp, as needed.Ìý

Ìý

Again, either use a food processor here, being careful not to overwork the dough, or ‘cut’ the water in with a table knife.Ìý

Ìý

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.Ìý Unpeel the top sheet of paper and flip the pastry on to a 5-6cm deep, 23cm diameter pie dish or tart tin.Ìý

Ìý

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

Ìý

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

Ìý

Preheat the oven to 200C/gas mark 6.Ìý

Ìý

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

Bake for 15 minutes until the pastry is set and no longer looks ‘wet’.Ìý

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

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

Ìý

Broadcast

  • Thu 13 Jul 2017 17:05
    Â鶹ԼÅÄ Radio 2