recipes
Whipped ricotta and gbejna tart with caramelized onion jam and roasted tomatoes
2022-10-13
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 (Mackays)
- 400g ricotta (Hanini)
- 2 tbsp olive oil
- Few fresh leaves basil
- 2 fresh soft ġbejniet (Hanini)
- 1 tbsp toasted pine nuts (Lamb brand)
- Few fresh basil leaves to decorate
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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 for 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 ġbejniet. Drizzle with a little olive oil and decorate with toasted pine nuts and extra basil leaves.
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