November 13, 2010

Almond Crusted Ricotta Tart

Hi all and happy weekend!

Blogging is such a wonderful thing. I've said it before, but after I started blogging a bit over a year ago, I have met so many wonderful and warm-hearted people who have brought so much joy and inspiration in my life it's just amazing. I am ever so grateful for your support and love, thank you!

This delicious almond crusted ricotta tart was inspired by my beautiful and talented friend, Amanda whom I was also fortunate to get to know through blogging. It turned out we have a lot more in common than we could've imagined! Amanda now has her very own Etsy shop with the cutest hand-made scarves and beanies, so please go check out The Pikku Lintu Shop ;-)

I love trying new crusts on tarts and quiches, and I think this one would make such a perfect dish for any upcoming Pre-Christmas parties! You could easily use this crust for a sweet tart as well, and I will definitely give that a go too in the near future.

Almond Crusted Ricotta Tart


2 cups almond meal
1 large free-range egg
1 tbsp olive oil
1/4 tsp bicarbonate of soda
zest of 1 lemon
juice of 1/4 lemon
pinch of salt
freshly ground black pepper


500g low fat ricotta cheese
1 tsp dried sweet basil
juice of 3/4 lemon
pinch of salt
freshly ground black pepper
1 large free-range eggs

1 punnet cherry tomatoes, halved

Preheat oven to 180C. Combine all crust ingredients together and spread the mixture, using the back of a wetted spoon, on a small (19cm) quiche dish. Bake the crust for 20 minutes or until golden brown.

Mix the topping ingredients together in a bowl and spread on the pre-baked crust. Top with cherry tomatoes and continue to bake for another 30 minutes or until set. Cool on a wired rack and serve with fresh leafy greens.

Thank you all!