Wednesday, 17 September 2014
Courgette, Ricotta and Walnut Tart
A quiche simply does not look as glorious the day after. Just-pulled from the oven this specimen billowed beauty, exhibiting crisp yellow-orange curls of courgette flowers on ricotta clouds while the heavensent scents of roasted walnuts and garlic blustered on the kitchen air... And yet today, camera in hand, it looks most mundane. So be it. A Courgette, Ricotta and Walnut Tart is a thing of glory - you have my word.
For the pastry: 4oz Flour 2 oz Butter 1 Egg.
Grate the cold butter into the flour, mix to breadcrumbs with the fingertips, add an egg and bring quickly into a paste. The addition of the egg should mean you don't need any water. Put this in the fridge for at least half an hour.
Soften two onions in butter, until translucent, sweet and not quite beginning to brown. Remove from the pan and add four or so courgettes cut into rounds. Fry these with lots of Garlic. When beginning to brown remove from the heat.
Roll out the pastry on a floured surface until very thin. Press this into a buttered quiche dish. Pop it back in the fridge while you prepare the egg mix.
Beat four or five eggs and a pot of cream or similar (I used Mascarpone, Milk and Fromage Frais as these were to hand). Season and I think this would be delicious with Thyme. (I forgot to add the thyme).
Fill the pastry with the layer of buttery onions followed by the garlicky courgette rounds. Pour over the egg mix (it should reach the edges of the dish). Then place Ricotta in cloudlike spoonfuls over the top of the quiche, sprinkle with Walnuts and decorate with Courgette Flowers.
Bake about 45 mins 180C until risen through to the centre.
A thing of glory is it not?