Whipped Ricotta & Gbejna Tart
Ingredients
- 450g savoury tart pastry
- 1 box mixed red and yellow cherry tomatoes, halved
- 1 tsp garlic granules
- Good drizzle olive oil
- Salt and pepper to taste
- 3 tbsp caramelized red onion marmalade
- 400g Hanini Ricotta
- 2 tbsp olive oil
- Few fresh leaves basil
- 2 Hanini Fresh Soft Gbejniet
- 1 tbsp toasted pine nutss
- Few fresh basil leaves to decorate
Method
- Start this recipe by lining a 10 inch flan tin with the savoury pastry and bake blind for 25 minutes till cooked through.
- Meanwhile, mix together the halved tomatoes, 1 tbsp olive oil, salt and pepper and garlic granules and transfer onto a baking tray in an even layer.
- Bake in the oven foe 15 minutes to brown.
- To make the whipped cream, blitz together the ricotta, basil leaves, 2 tbsp olive oil and season with salt and pepper till smooth.
- Next, spread the marmalade onto the base of the cooked pastry case and spread over the whipped ricotta.
- Top with the roasted tomatoes and crumble over the soft gbejniet.
- Drizzle with a little olive oil and decorate with toasted pine nuts and extra basil leaves.