I broke up with the fridge today! I told him that I could no longer see him. I will no longer be visiting and I will keep my distance. He accused me of being a taker and that he too needs a friend. I was stuffing down the last ball of Bocchini while sniffing back the tears that were running down my cheeks because of how much cushioning my behind is putting on… but radical times call for radical solutions.
Just then, miss pantry heard my sniffling and said she would be happy to be my friend and I could visit her, she has rice, pasta, nuts, legumes, corn chips, potato chips, flour, sugar, cooking chocolate, biscuits, condensed milk… what can possibly go wrong??
I am now looking for a new apartment, preferably one without a kitchen. Sadly all of this was just a fantasy in my head. Back in the kitchen, I was ready for another culinary adventure. I am posting this AMAZING goat cheese tart recipe. It looks like hard work but I assure you it’s not. It’s full of flavour a true delight on the pallet and If I may say so, I think it looks pretty impressive.
Ingredients
1 1/2 sheets (25cm) frozen ready rolled puff pastry, thawed
1 red capsicum, seeded and cut in half
1 yellow capsicum, seeded and cut in half
1 cup fresh ricotta
120g pkt goat's cheese
1/4 cup basil pesto
2 punets of tomatoes one red, one yellow, sliced into half
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons thyme, finely chopped salt and pepper to taste
Method
Season the ricotta and goat’s cheese with salt and pepper and with a handheld mixer or in a food processor, process until smooth. long thin strips.e pastry into the tin and use a sharp knife to trim the edge. Using a fork, prick the base. Place on a baking tray. Bake for 10 mins and remove from the oven. Place a pot that fits snugly on top of the cooked pastry to flatten the puffiness.
Meanwhile spray capsicum with olive oil and cook in the oven until soft. Once ready, set aside. After it’s cooled down, cut into long thin strips.
Season the ricotta and goat’s cheese with salt and peper and with a handheld mixer or in a food processor, process until smooth.
Spread the pesto evenly onto the base of the tart. Spoon the cheese mixture over the pesto. Roll the capsicum strips into spirals all around the edge of the tin, pushing them slightly into the cheese mixture (so they stay in place). Inside the circle of spirals sprinkle a circle of thyme leaves of similar width. Cover the rest of the tart inside the thyme circle with the tomatoes.
Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper. Drizzle over the tomato mixture.
Sprinkle with the extra thyme leaves and cook for another 10-15min.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
