Sorry for the little hiatus in posting, sometimes life just gets in the way you know.
I’ve also been trying to eat a little healthier lately – another reason for the lack of recipes – and slowly driving myself crazy in the process. I went a bit over the top with trying to cut things out of my diet and deprivation really does not work for me! The thing that definitely seems to make me feel best, at this point in my life at least, is definitely eating the good stuff – just in moderation. Giant chocolate cakes have been dancing in my head for the past two weeks and I cannot wait to get back to baking.
I didn’t really make this tart with the intention of blogging about it, but I kind of loved how it turned out. So I quickly snapped a few photos last night in the rapidly fading light and here we go.
The tart has a buttermilk pastry and a really mild and creamy filling – it makes a perfect light dish on a hot summer day.
I used the same pastry as the one I made for my tomato-goats cheese galettes and it worked really well as a quichey-tart type base as well. I already raved about this dough in my galette post, but I just have to say again, it is seriously lovely to work with. It’s really smooth and pliable – without about being at all sticky – and just so easy to use.
I used homemade ricotta in this too – I use Smitten Kitchen’s recipe – and if you have time to make it is really is worth the effort. The result is an incredibly fresh and creamy tasting, mild and smooth cheese. If you don’t have time though, store bought ricotta would work absolutely fine too.