Sometimes, I come across real "gems" in the cookbooks I borrow from my local library. This simple and delicious savoury tart is one such happy find. I've copied out the recipe to add to my collection so I can make it again and again. Yes, it was that good!
The recipe for this rustic tart was contributed by Cherie Bevan and Tass Tauroa to join those from other talented bakers in The Great Australian Baking Book edited by Greenwood, Harper and Hobday. There are so many gorgeous baked goods in the photos of this book. I'm sure I caught drifts of the tantalising smell of baked goodness wafting from the pages!
A great cookbook from my local library.
The shell of this scrumptious tart is formed with pizza dough and the filling is a meat-free mix of fresh ricotta, roasted pumpkin, spinach and, in my tart, leeks. The recipe includes instructions for the pizza dough but I just used my usual pizza dough recipe. Instead of the caramelised onion of the original recipe, I harvested and sauteed leeks from my garden - because leeks I have in abundance and onions I have none. I halved the quantities for my little family and that made enough for leftovers the next day. Here's how this tart came together in my kitchen:
Make single quantity of your usual pizza dough.
Combine fresh ricotta, roast pumpkin, sauteed spinach and leeks & grated parmesan.
Mix through an egg & season with salt and pepper.
Spread mixture over your pizza base.
Leave a generous border of dough around the edge.
Fold the edges of the pizza dough up to form a ruffled edge.
Bake until golden brown.
Allow to cool slightly before cutting.
A piece of this delicious tart, served with salad, makes for a lovely meal. Leftovers can be eaten the next day, if there are any that is.
A slice of scrumptious savoury tart.
Slices of this tart would make perfect picnic fare too. Just imagine tucking into a pumpkin-y piece, with your legs stretched out on an old blanket in the shade of a tall gum on a riverbank. Wouldn't get much better than that, would it?
Meg
That looks very yummy, Meg. When it cools down I will give it a try. Our kitchen is on the western side so it is too hot to have the oven on these days.
ReplyDeleteThe days are really hot, aren't they ... I was out walking the dog round 6a.m. this morning and it felt too warm then! Hopefully some cooler days coming soon so you can try this recipe out. Meg :)
DeleteSounds so delicious Meg, thanks for the recipe.
ReplyDeleteFi
It's tastes delicious, Fiona. Very yummy! Meg:)
DeleteThis sounds like a great recipe Meg. I will be saving it to try very soon.
ReplyDeleteLooks delicious!
Thank you for sharing.
xTania
I hope you enjoy it, Tania. It tastes as good as it looks! Meg:)
DeleteThat is a beautiful tart. It sounds delicious and nutritious, too. I love the flavor of leeks.
ReplyDeleteI grow perennial leeks in my garden, Stephenie. They worked well as a substitute for the caramelised onion in this tart. Beautiful flavour! Meg:)
DeleteLooks good
ReplyDeleteTastes good too! Meg:)
DeleteLooks delicious Meg, might have to make one. Do you find your kitchen heats up too much in this hot weather with the oven on......puts mei off baking a bit.
ReplyDeleteMy favourite time to bake is early in the morning, Nanette. I'm usually finished before the sun's too high in the sky. I try to bake things, like this tart, that we can eat as leftovers too so that I don't need to bake again the next day. Meg:)
DeleteSounds yum and I will definitely try it, Meg!
ReplyDeleteI hope you enjoy it, Maria. I think it's the kind of tart that would lend itself to lots of different fillings blended with the ricotta. Meg:)
DeleteThat certainly does look scrummy!
ReplyDeleteVery scrumptious indeed, Joolz! Meg:)
DeleteIt will be perfect for when my nephew and his wife visit as Chrissie is a vegetarian and I'm always looking for interesting recipes to make for all of us when Chrissie will be there. Thank you for leaving a comment on my blog...and the weather is even hotter now! ��
ReplyDeleteYesterday was a scorcher here, Maria. It was so lovely when the cool change came in late afternoon ... I headed straight for the garden! I hope your Chrissie enjoys this tart. Perfect for vegetarians. Meg:)
DeleteHi Meg, finally made this tart today! I used puff pastry as that's what I had and because it was just for DH and I, used some bacon that needed using up. Eshallors instead of leeks as I forgot to buy a leek...it's delicious! Thank you so much!
ReplyDeleteI'm glad that you enjoyed it, Maria. I've made it a couple of times now and it's scrumptious! Meg:)
DeleteI might also try it with pastry as I dont fancy such a thick crust. It does look yummy
DeleteI think a thinner crust would work well. Meg ☺
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