So after a one month hiatus I am back and blogging. I did cook throughout february, making a very disappointing ‘spanish pork’ recipe found in the CRISO cookbook and another fail with a creamy pasta dish however I don’t actually remember enough about making them now to post. Turns out I am not as good at prioritizing my time to blog as I had originally hoped, however new month and new me and a new recipe.
Yesterday my boss kindly gave me a massive bag of tomatoes from his garden. Following from this I googled easy recipes with tomatoes and found a recipe on taste.com for an ‘Easy vegetable and ricotta tart’ and I can now confirm this recipe was both easy and delicious, although I did make a few changes.
The ingredients list for this tart were actually pretty vague such as: 2 x 145g tubs Mediterranean vegetables, drained and Mixed salad. I have no idea what they actually meant by the mediterranean vegetables and just grabbed some kalamata olives because I love them. The recipe also asked for 150g cream-cheese-stuffed bell peppers, drained but I decided that since there was enough fat already so I just grabbed a large green capcisum. I also didn’t end up using goats cheese because supermarkets don’t make it easy to find anything and settled on some feta instead ¯\_(ツ)_/¯
Tart before it went in the oven
If you have ever cooked with filo pastry you will understand how annoying and fiddly it is. I did struggle a little putting the pastry together and ripped pretty much every sheet, I gave up up 7 sheets (recipe asked for 10). It wasn’t just the pastry where I totally ignored the quantities, I used the whole capcium, and was quite rough with the amount of olives and tomatoes I added. For the ricotta I didn’t bother measuring anything out and just added a thin layer to the bottom of the tart. When everything came together it looked pretty good so I dont think this really mattered.
Cooked and ready to get in my belly
So apparently this tart feeds 6 people, but I cut it into 4 and had a slice for dinner. It was really really good, and as soon as I finish this post I am going to have a slice for lunch 🙂
This was definitely a success, and I think it will be a good base recipe to build off and try different toppings. Lets hope this is a sign that March will be a good cooking month.