Savory tart with parmesan, ricotta, pesto and confited tomatoes

Ingredients

• 200 g All-purpose flour (Sift before use)
• 100 g Unsalted butter (At room temperature)
• 50 g Grated Parmesan (Fresh, preferably Parmigiano Reggiano)
• 5 g Dried oregano (About 1 teaspoon)
• 30 ml Cold water (To bind the dough)
• 30 g Fresh basil (Whole leaves, washed)
• 30 g Pine nuts (Lightly toasted)
• 1 clove Garlic (Crushed)
• 80 ml Extra-virgin olive oil (For the pesto, adjust consistency)
• 1 pinch Salt
• 1 pinch Black pepper
• 500 g Ricotta (Well drained)
• 2 pcs Eggs (Large, at room temperature)
• 200 g Cherry tomatoes (Cut into a very fine dice)
• 15 ml Homemade pesto (About 1 tablespoon, prepared earlier)
• 2 pcs Gelatin sheets (About 4 g, pre‑soaked in cold water)
• 10 ml Lemon juice (Juice of half a lemon)
• 15 ml Fermented tomato vinegar (1 tablespoon)
• 80 g Mozzarella pearls (About 4 pearls, to place as garnish)
• 5 g Additional pine nuts (About 1 teaspoon, for final crunch)
• few crystals pcs Fleur de sel (To sprinkle as garnish)
• few drops ml Balsamic vinegar reduction (For final plating)

Instructions

1. Prepare the savory parmesan crust

   In a bowl, mix the flour, grated parmesan, oregano and salt. Add the butter cut into cubes and work with fingertips until a sandy texture is achieved. Incorporate the cold water gradually until a homogeneous dough forms.

   Time: PT10M

2. Dough resting

   Form a ball, wrap in plastic film and place in the refrigerator for 15 minutes.

   Time: PT15M

   Temperature: 4°C

3. Prepare homemade pesto

   In the food processor, blend the basil, pine nuts, parmesan, garlic, salt, pepper and olive oil until a smooth but slightly fluid sauce is obtained. Set aside in a small bowl.

   Time: PT10M

4. Roll out the dough and form the shells

   On a sheet of parchment paper, roll the dough between two sheets of paper using a rolling pin until about 3 mm thick. Cut two circles (16 cm and 18 cm). Place each circle in its tart pan, gently press the edges, prick the base with a fork and cut 1.5 cm strips to form the rim.

   Time: PT10M

5. Blind bake the tart shells

   Bake the shells blind on a tray lined with parchment paper at 170 °C for 10 minutes until lightly golden.

   Time: PT10M

   Temperature: 170°C

6. Prepare the ricotta filling

   In a large bowl, mix the ricotta, eggs, pesto (1 tbsp), salt and pepper. Add the finely diced cherry tomatoes and fold gently.

   Time: PT10M

7. Prepare the gelatinized tomato water

   Cut 2 ripe tomatoes into large dice, pass through a fine sieve and collect the juice. Add lemon juice, fermented tomato vinegar and the pre‑soaked gelatin sheets. Bring to a boil for 2 minutes while stirring until fully dissolved, then remove from heat and let cool for 10 minutes before placing in the freezer for 5 minutes to achieve a semi‑gelled consistency.

   Time: PT15M

8. Assemble the tarts

   Remove the pre‑baked shells, let them warm slightly. Evenly distribute the ricotta filling in each shell. Using a pastry bag, pipe the gelatinized tomato water over the surface of the filling. Place the mozzarella pearls, sprinkle with pine nuts, add a few fresh basil leaves, a pinch of fleur de sel and a few drops of balsamic reduction.

   Time: PT10M

9. Final bake

   Bake the tarts at 170 °C for 15 minutes until the filling is set and the top is lightly golden.

   Time: PT15M

   Temperature: 170°C

10. Rest and finish

    Allow the tarts to cool at room temperature for 10 minutes, then drizzle with olive oil for shine. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g