Tomato, Ricotta and Lemon Tarts

ricotta-tarts-styled

I walked home from work tonight. It is about 5 km from my office to my apartment so I frequently walk home to get exercise. I love the feeling of solitude that walking gives me. I have time to sort out my thoughts, to make plans and to work through creative ideas. I also have time to get in touch with nature as I walk through parks.

Tonight, as I walked I could not help but feel the splendor of the summer’s evening. There was a slight breeze blowing and the air smelled so sweet. Even though there was traffic and cyclists and runners passing by, I still felt a calmness in the air. I thought about how long we waited for this summer to come. I wanted to grab hold of that feeling and that moment and not let it go. But we cannot capture those precious moments in time. We can only try to record them in our memories and hope they will come again.

That is one of the reasons that I love photography. Every shot records a moment, a feeling, a person, a place, an event or even a sensation or taste. When I look back at photos of trips or events I remember what that day felt like. I recall what was happening and who was there and what we did. It is like the photo triggers the place in my memory where I stored that moment.

I hope that when we share our photographs with others, they are able to feel some of those moments with us.

I also hope that when we share recipes that we love, others will try them and enjoy the flavours that we enjoyed. I am a huge fan of tomatoes and ricotta cheese so when I saw this recipe in the Donna Hay Magazine, I had to make it. The recipe is quite simple and made a delicious lunch for my daughter and I. The ricotta and lemon filling offer a great balance to the fresh cherry tomatoes. The tarts are great served with a side salad or on their own.

Bowl-of-mixed-tomatoes

Tomato, Ricotta and Lemon Tarts

Makes 6 servings

Ingredients:

500 g ricotta cheese
1 tbsp. finely grated lemon rind
1/4 cup finely chopped flat-leaf parsley
2 tbsp. finely chopped chives
1 cup grated parmesan cheese
2 eggs, lightly beaten
sea salt
freshly ground black pepper
8 sheets filo (phyllo) pastry
1/4 cup extra virgin olive oil
1 cup cherry tomatoes, halved

Directions:

Preheat oven to 400 degrees F. Place the ricotta, lemon, parsley, chive, 1/4 cup parmesan, egg, salt and pepper in a bowl and mix to combine.

Place 1 sheet of pastry on a board, brush with olive oil and top with a second sheet pf pastry. Repeat with remaining pastry sheets.

Lightly grease an 8 x 11 inch baking dish.

ricotta-tarts-tray

Cut the stack of filo pastry in half lengthways and into thirds crossways to make 6 squares. Divide the ricotta mixture by spooning 1/6 into each of the pastry squares. Sprinkle with the remaining parmesan cheese.

Place the tarts in the baking dish, lifting the edges to fit snugly. Brush the pastry with olive oil and bake for 20 minutes or until golden and cooked through.

Serve each tart with tomatoes and a sprig of parsley.

Recipe from Donna Hay Magazine- Issue 73 Feb/Mar 2014

ricotta-tart-on-a-black

 

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3 thoughts on “Tomato, Ricotta and Lemon Tarts

  1. I can’t wait to try this. Every year I try some new tomato tart or pie. Adding the lemon – fantastic! The description of the evening and the picture with the beautifully colored cherry tomatoes is perfect.

  2. I walk to and from work every day. It’s only 1km so just barely enough time to collect my thoughts at the start and end of each day. I love it and it’s my special alone time that I cherish. I am completely in my own bubble even if there are strangers sharing the footpath with me. It’s winter here so the weather is not so sweet but I wouldn’t trade it for being stuck in traffic. No sir!

    These tarts are delightful, especially the jewel-like tomatoes on top. I like how the tarts are individual tarts but cooked together in 1 dish.

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