For some time now I’ve been admiring pretty spiralised vegetable tarts and decided that it was time to give it a go.
I have a really tasty baked ricotta and basil tart that I love to make, so I thought I’d adapt that recipe to create these gorgeous little tarts.
Not only are they little works of art, they taste like a pizza flavoured cheesecake.
1 cup of almond flour
1 cup of grated fresh parmesan
Pinch of sea salt
2 eggs whites
375 g ricotta cheese
4 whole eggs
1/4 cup fresh grated parmesan cheese
1/4 cup pure cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon corn flour
1 cup fresh basil leaves, finely chopped
Ribbons of zucchini, carrot and parsnip
Preheat oven to 190°C
Line one 20cm or individual tart tins
Combine all dry ingredients in a bowl.
Lightly beat egg whites and add to dry ingredients.
Turn out onto baking paper and roll out to line tin (s)
Turn onto tin. It is a fragile dough, so if it breaks just press it into the tin with fingertips
Bake for 10 minutes and remove to cool
Whisk together ricotta, eggs, parmesan, salt and pepper.
In a separate bowl whisk cream and cornflour until combined.
Whisk this mixture into ricotta and combine well.
Stir through basil.
Pour into tart shells and carefully place vegetable ribbons in a spiral on top
Bake for 40 minutes until centre is just set.