Sour Cream Tart Adapted from Plenty by Yotam Ottolenghi Preparation Time – 15 minutes Roasting Time – 30 minutes Baking Time – 70 minutes Serves – 6 Ingredients 1 roll of frozen Caréme Sour Cream Shortcrust Pastry (thawed), about 300g to 500g in weight 2 small eggplants, cut into 2cm rounds 1 large sweet potato, coarsely diced 1 large spanish onion, thickly sliced 8 to 10 cherry tomatoes, halved 1 cup fresh smooth low-fat ricotta 1 cup lite sour cream 2 eggs 1/4 cup olive oil 1/4 cup fresh thyme sprigs, leaves picked salt to taste freshly ground black pepper Method Preheat oven to 230C. Combine aubergines, sweet potatoes and onion in a large bowl. Season with salt and pepper. Add the oil and toss the vegetables to coat. Spread the vegetables on a lined cookie sheet and roast in the oven for 25 to 30 minutes until they are golden and starting to brown. Remove from oven and set aside. Grease a 24cm round or 38cmx12cm rectangular loose based tart tin. If using thawed frozen pastry, roll it gently over the tart tin lining it, pressing gently in the corners. Make sure there is excess pastry hanging over the top. Line the pastry with baking paper and place pie weights/uncooked rice/uncooked beans to weigh the pastry down. Bake for 30 minutes at 180C. Remove from oven. Carefully remove the paper with the beans and bake for a further 10 minutes until it turns a beautiful shade of golden. Remove and cool. Scatter some of the roast veggies over the cooked pastry case. In a large bowl whisk together the ricotta, sour cream, eggs, half the thyme, salt and pepper. Gently, scoop this ricotta mixture over the roast veggies until it is at the level of the top edge of the tart tin. Dot the ricotta mixture with some of the remaining roast veggies, cherry tomato halves and thyme. Bake in the oven at 180C for approximately 30 minutes until set and the top is starting to brown evenly. Remove from oven, rest the pastry for 10 minutes. At this point, the pastry will shrink further into the tin. Break the excess off and serve with salad greens. My Notes Don’t feel obliged to use up all the ricotta mixture and veggies. I always make extra just to make sure I don’t run out while filling up the tart case. The leftover ricotta mixture and roast veggies get baked into smaller versions of this tart. The recipe above will definitely yield enough for a big tart and two smaller single serve ones. The original recipe has full cream ricotta, equal parts feta and double cream. I have opted for a lighter version by going with low fat ricotta, totally skipping the feta and using lite sour cream. The tang of the sour cream in the filling and in the pastry is absolutely beautiful with the almost sweet ricotta and thyme. - See more at: cookrepublic/recipe-archive/sour-cream-tart/#sthash.1QZW9x1b.dpuf
Posted on: Mon, 27 Jan 2014 13:18:34 +0000
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