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A ricotta, Parmesan, and cream cheese tart topped with vibrant heirloom and baby plum tomatoes. Make the components the day before you want to serve it, then assemble and serve.
Grease the tart tin and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K-Beater to the machine.
Attach the EasyWarm bowl to the machine.
Add flour, almonds and salt into the EasyWarm bowl, fit the splashguard.
Mix on speed 1 for about 30 seconds.
Add butter to the bowl.
Mix on speed 1 for 3 minutes.
With the machine running, add water into the bowl.
Mix on speed 1 for about 30 seconds until the mixture comes together.
Remove the pastry from the bowl and wrap in cling film.
Chill in the fridge for 30 minutes.
Transfer pastry to a lightly floured worksurface.
Roll out the pastry to 5 mm thick.
Line the tart tin with the pastry, trim any excess.
Prick the base of the tart with a fork.
Place the tart tin onto the baking tray.
Place in the freezer for 15 minutes.
Preheat the oven to 190ºC.
Remove the chilled pastry from the freezer.
Line the tart tin with greaseproof paper, fill with baking beans.
Bake for about 25 minutes at 190ºC.
Remove the baking beans and paper.
Reduce the temperature to 170ºC.
Return the tart tin to the oven.
Bake for 10 minutes at 170ºC.
Remove from the oven and let cool in the tin.
Remove the EasyWarm bowl from the machine.
Attach the Mixer bowl, fit the Creaming Beater.
Add ricotta, cream cheese and Parmesan to the bowl.
Mix on speed 1 for 30 seconds.
Add herbs, seasoning, lemon zest and juice to the bowl.
Mix on speed Min for 30 seconds until combined.
Transfer the cheese mixture into the tart tin and level out with a spatula.
Remove the tart from the tin.
Transfer to a serving plate.
Add tomatoes, olive oil, seasoning and oregano to the medium mixing bowl.
Lightly toss to combine.
Transfer contents of the mixing bowl to the tart.
Garnish with basil, thyme and toasted pine nuts.
Serve
A ricotta, Parmesan, and cream cheese tart topped with vibrant heirloom and baby plum tomatoes. Make the components the day before you want to serve it, then assemble and serve.
Grease the tart tin and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K-Beater to the machine.
Attach the EasyWarm bowl to the machine.
Add flour, almonds and salt into the EasyWarm bowl, fit the splashguard.
Mix on speed 1 for about 30 seconds.
Add butter to the bowl.
Mix on speed 1 for 3 minutes.
With the machine running, add water into the bowl.
Mix on speed 1 for about 30 seconds until the mixture comes together.
Remove the pastry from the bowl and wrap in cling film.
Chill in the fridge for 30 minutes.
Transfer pastry to a lightly floured worksurface.
Roll out the pastry to 5 mm thick.
Line the tart tin with the pastry, trim any excess.
Prick the base of the tart with a fork.
Place the tart tin onto the baking tray.
Place in the freezer for 15 minutes.
Preheat the oven to 190ºC.
Remove the chilled pastry from the freezer.
Line the tart tin with greaseproof paper, fill with baking beans.
Bake for about 25 minutes at 190ºC.
Remove the baking beans and paper.
Reduce the temperature to 170ºC.
Return the tart tin to the oven.
Bake for 10 minutes at 170ºC.
Remove from the oven and let cool in the tin.
Remove the EasyWarm bowl from the machine.
Attach the Mixer bowl, fit the Creaming Beater.
Add ricotta, cream cheese and Parmesan to the bowl.
Mix on speed 1 for 30 seconds.
Add herbs, seasoning, lemon zest and juice to the bowl.
Mix on speed Min for 30 seconds until combined.
Transfer the cheese mixture into the tart tin and level out with a spatula.
Remove the tart from the tin.
Transfer to a serving plate.
Add tomatoes, olive oil, seasoning and oregano to the medium mixing bowl.
Lightly toss to combine.
Transfer contents of the mixing bowl to the tart.
Garnish with basil, thyme and toasted pine nuts.
Serve