I’d also like to try versions with sautéed zucchini or summer squash. Salted and very well blotted tomatoes could be subbed in, too. These tarts would work well with plums, especially European varieties. I don’t usually like the flavor of basil once it’s bolted, but the flowering basil tasted nice in the basil oil. Hands down, this batch was the best ricotta I’ve ever had.Īnd finally, the basil came straight from the garden. But a new attempt, this time with a bit of farm fresh milk that needed to be used, was perfect and so easy. I’m proud to say, I made the ricotta fresh! After a long ago disaster, probably resulting from ultra-pasteurized milk, I swore off homemade cheese. If possible, look for peaches on the sweet side so the delicate flavor stands up to the other savory notes. As usual, I bought too many, but I have zero regrets. The peaches for this recipe came from a roadside stand down in North Carolina. In a medium bowl, combine the peaches, brown sugar, and vanilla. Once you’ve made the oil, it can be drizzled over tomato sandwiches and caprese salads, or whatever basil-friendly summer creations you have going on. This step can feel fussy, but it’s quick and easy, and ensures that the basil is stable and keeps its vibrant green color in the oil. To make basil oil, you do need to blanch and thoroughly dry the basil first. These little savory peach and ricotta tarts can be assembled on the fly and baked up in minutes, so they’re a great option for company or a night when you want something that feels special and summery, but is a breeze to make.įresh made basil oil nicely captures the essence of basil without the hassle of cutting or tearing up fresh leaves. Ingredients Plain flour for dusting 640g puff pastry Icing sugar for dusting 300g golden marzipan block 5-6 ripe peaches, thinly sliced (see tips) 1 medium free-range egg yolk, beaten 50g apricot jam, mixed with 1 tbsp boiling water, then pushed through a fine sieve Method Heat the oven to 220C/200C fan/ gas 7. As the ricotta cooks, it puffs up and melds into the flaky phyllo dough beautifully, while the peaches slump just bit as the flavors concentrate and the texture gets nice and jammy. Creamy ricotta takes on the sweetness of the peaches nicely. Whether you take them in a sweet or savory direction, ricotta and peaches are a lovely combination. So if you’ve wondered where I was for the past couple of weeks, I was juggling too much and dropping balls all over the place.īut now I’m here, back in my favorite space at my absolute favorite time of year with a recipe for savory peach and ricotta tarts with basil oil – a simple, perfectly of-the-moment summer recipe. Whatever the reasons, I’m finding this summer and the return to nearly “normal” life to be overwhelming. A jumble of dirty feet and wet towels punctuated by the beauty of golden sunsets and perfect peaches. Perhaps I’m just out of practice in what to do when I leave the house, or I’ve already reached the lifetime limit for doing laundry (an unpleasant aftereffect of all those pool dips), or maybe, this is how it always is. And though I do have my share of tomato sandwiches, this summer also feels like a bit of a slog. A relaxing blur of tomato sandwiches, long walks, and dips in the pool. In my imagination, summer is easy, languid even. They come together quickly and capture the flavors of peak summer perfectly. Sprinkle the edges of the dough with a freshly cracked black pepper.These little savory peach and ricotta tarts are made with flaky puff pastry and drizzled with herbaceous basil olive oil. Season with salt and freshly ground black pepper and then tuck in the prosciutto. Arrange the brie and peach slices on top of the pesto and drizzle lightly with the olive oil. Prick at the pastry all over with a fork and then spread the pesto evenly over the dough leaving a ½ inch border. Gently roll the puff pastry out on a clean work surface to a 1/8-inch thickness and transfer it to the prepared baking sheet. Preheat the oven to 425° line a rimmed baking sheet with parchment paper. In a large bowl, toss the peaches with the honey and crushed red pepper flakes. 3 ounces thinly sliced prosciutto – roughly torn Prepare the Peaches and Puff Pastry: Preheat the oven to 400☏.Sea salt and freshly ground black pepper.1 – 8 ounce wheel Brie – rind left on and sliced into 1/8 inch pieces.½ cup Lemon Basil Pesto (see recipe below).Peach and Brie Tart Rania's peach and brie tart PITTSBURGH (KDKA) - Rania Harris is using fresh summer fruits and vegetables in this recipe!
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