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Serves : 4
- Parmesan pizza dough
- 170 g (6 oz) strong white (bread) flour
- ½ tsp easy-blend dried yeast
- 30 g (1 oz) Parmesan cheese, freshly grated
- 120 ml (4 fl oz) tepid water
- 2 tbsp extra virgin olive oil
- Ricotta filling
- 170 g (6 oz) ricotta cheese
- 2 tsp chopped fresh oregano
- 1 tbsp chopped parsley
- 250 g (8½ oz) cherry tomatoes, halved
- 50 g (¾ oz) stoned black olives
- 2 tbsp balsamic vinegar
- 1 small sprig of fresh rosemary
- 1 garlic clove, crushed
- salt and pepper
- Leafy salad with mixed seeds
- 50 g (¾ oz) pumpkin seeds
- 50 g (¾ oz) sunflower seeds
- 2 tsp poppy seeds
- 1 tsp soy sauce
- 2 tsp sunflower oil
- 1 tsp walnut oil
- 1 tsp cider vinegar
- 150 g (5½ oz) mixed salad leaves, such as baby spinach, rocket and Oak Leaf lettuce
Directions for Pizza tart with cherry tomatoes
- To make the dough, sift the flour and 1/2 tsp salt into a bowl, and stir in the yeast and Parmesan cheese. Make a well in the centre. Add the water and 1 tbsp of the oil, and mix to form a dough. Add a bit more water if needed.
- Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Return the dough to the bowl, cover with cling film and leave in a warm place to rise for about 1 hour or until doubled in size.
- Preheat the oven to 220°C (425°F, gas mark 7) and place a baking sheet inside to heat. Knock back the dough, then turn it out onto the floured surface and knead briefly. Roll out to a 30 cm (12 in) round about 5 mm (¼ in) thick. Use to line a lightly oiled, loose-bottomed, shallow 25 cm (10 in) tart tin, leaving the edges ragged and slightly hanging over the edge of the tin.
- Mix the ricotta with the oregano and parsley, and season with salt and pepper to taste. Spread evenly in the dough case. Arrange the tomatoes, cut side up, and the olives on top.
- Gently heat the balsamic vinegar with the remaining 1 tbsp olive oil, the rosemary and garlic in a small pan. Bubble for 1–2 minutes or until it has reduced a little, then drizzle over the tomatoes and olives.
- Place the tart tin on the preheated baking sheet. Bake for 15–20 minutes or until the case is crisp and golden brown and the tomatoes are slightly caramelised.
- Meanwhile, make the salad. In a small non-stick frying pan, toast the pumpkin, sunflower and poppy seeds over a moderate heat for 2–3 minutes, turning frequently. Sprinkle over the soy sauce and toss together. The seeds will stick together initially, but will separate as the mixture dries. Remove from the heat.
- Whisk together the sunflower and walnut oils, vinegar and seasoning to taste in a salad bowl. Add the salad leaves, sprinkle with the toasted seeds and toss together.
- Remove the tart from the tin and cut it into 4 wedges. Serve hot, with the salad.