Thursday, 26 November 2015

There's Always Something!

Torta Salata di Zucchine, Ricotta, Olive & Pomodorini
Zucchini, Ricotta Cheese, Olive & Cherry Tomato Tart

If you have a roll of puff-pastry in the fridge, you always have a meal, ready to be made... you can always improvise something and there is no limit to what that something might be. Sweet, savory, something in-between... whatever you do- having it encrusted in layers of light, flaky, buttery goodness is going to make it so much better!

And so, I checked out the fridge, took stock of what I had... and put together this little creation right here!

Well... it is Thursday... 2 days to market day... so no. Not LOTS per se... but plenty of options for improvising a savory tart for supper... the last couple of spoonfuls of ricotta, a small, round zucchini, a few cherry tomatoes, some olives and fresh herbs... that's already enough to prepare a small feast!

So, you have seen the picture, now check out the ingredients! Hard to imagine, but apart from the circle of pastry that I used, this was all that I needed! 1 small round zucchini- whereby a regular zucchini works exactly the same, 6 olives, 6 cherry tomatoes, a little fresh parsley and thyme, a little dried oregano and nutmeg, and of course a little salt and pepper.

It IS very, very simple... but the flavors go together very, very well... need I say more? Except for how to put them all together? I didn't think so! So... read on!

For the filling, simply grate the zucchini coarsely and pop it into a bowl with 2 tablespoons of fresh ricotta. Chop the olives up relatively small, pluck the thyme leaves from the stems, finely chop the parsley and stir all this together with plenty of freshly ground nutmeg and a good pinch of salt and pepper.

Remember to turn your oven on in advance, before you start stirring your filling together... because it won't take long before you will be ready to bake!

Lay your pastry out in your baking dish, tray or pan and spoon in the zucchini, ricotta, olive and herb filling. Spread it out evenly and then arrange the halved cherry tomatoes decoratively on top. Add a few extra olives, sprinkle the tomatoes with salt and dried oregano, grind with a little fresh pepper and then bake in a hot oven, at 190°C for 40-45 minutes until the pastry is puffy, flaky and golden brown. 

The salt and oregano go to season the tomatoes of course, but they also help to draw out moisture during baking, so that the tomatoes cook through better.

And after 45 minutes or so, your tart will look like this- pretty good, considering it was made from next to nothing, eh?

The taste will become firmer and easier to slice if you allow it to cool... but if you are as impatient and hungry as I was and you are careful... you can enjoy it hot, hot, hot- just like I did!

Serve with a little fresh thyme for a touch of color and freshness and thoroughly enjoy! It almost feels like Summer all over again!

Except for the fact that it is cold and dark outside- lol!

Ha! And there I was, fretting over what to make for supper!

Lovely and tasty whichever way you turn it!

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