Rustic Tart with Broccoli and Ricotta Recipe
Medium
Prep 20min Cook 30min
The Rustic Tart with Broccoli and Ricotta is a great idea for lunch, a simple family dinner or makes a fantastic addition to your next picnic or work lunch box.
If pastry is often something that you may shy away from, then this broccoli and ricotta tart is just for you as it uses a quick easy old Italian recipe for its pastry using only stone ground flour, Bertolli Extra light Tasting Olive Oil and water.
Ingredients
- 200g stone ground plain flour
- 1/4 cup Olive Oil
- Good pinch of salt
- 1 tbsp. sesame seeds
- 400g broccoli
- 2 tbsps. Olive Oil extra light
- 1 clove garlic, minced
- 250g fresh firm ricotta
- 80g grated parmesan cheese
Substitute Ingredients
Broccoli for
- Roast pumpkin
- Roast capsicum
- Sautéed mushrooms
Stone ground plain flour for
- Half and half whole meal and plain flour
Recipe Steps
Preheat the oven 180c.
Sift the flour and make a well in the centre, add in the oil with 125ml water and the salt and start to combine the mix until it comes together.
Knead the dough for a couple of minutes until smooth. You may need to add a little more water depending on the type of flour you use. Press the dough into a disk and then wrap with plastic leaving the dough to sit in the fridge for 1/2 an hour to rest.
Trim the stalks off the broccoli and cut into florets. Bring a pot of salted water to the boil and cook the broccoli until just soft and drain.
Heat a frypan over moderate temperature and add in the 2 tbsps. of olive oil, add in the garlic and fry for 30 seconds, add in the broccoli and sauté with the garlic for 3 minutes. Remove from the heat and allow to cool.
Place the ricotta and the Parmesan in a bowl and combine with the back of a fork, stir in the broccoli and season with salt and pepper.
Roll out the pastry onto a floured bench top to a circle of 2-3mm thickness. Place the pastry onto a baking try lined with baking paper and spoon the broccoli and ricotta mixture into the centre of the pastry, lightly pressing the mixture down to about 1 1/2 cm thickness. Fold the remaining pastry over the filling, brush with a little more olive oil and bake for 25 minutes until golden.
Serve hot or allow to cool slightly and serve at room temperature or cold.