Summer Tart of Buttermilk Ricotta, Heirloom Tomatoes & Stone Fruits

Recipe by Jarrod Walsh – Hartsyard

https://www.instagram.com/hartsyard/

Presented in partnership with @carriageworks & @carriageworksfarmersmarket

Celebrate summer produce with a simple tart topped with creamy ricotta, heirloom tomatoes and stone fruit.

Serves 4-6

Filling

2.4L buttermilk

2 bunches lemon thyme

250ml grapeseed oil

3 heirloom tomatoes

1 yellow nectarine

1 yellow peach

1/2 bunch shiso or purple perilla leaves

250ml pouring cream

Zest of 2 lemons

Verjuice or white wine vinegar

Salt flakes

Cracked black pepper

Pastry

340g plain flour

170g butter

Salt flakes

100ml cold water

1 egg, beaten

Place buttermilk into a medium saucepan and bring to boil. Once buttermilk has come to the boil take off the heat and set aside for 20-30 minutes. Place a cloth lined ricotta basket or fine sieve over a large bowl, pour over buttermilk and set aside and cool to room temperature.

For pastry, using a Smeg stand mixer with the flat beater attached, combine flour, chilled butter and salt. Mix until the dough forms a sand-like consistency. Quickly add water and mix for 30 seconds, then transfer the dough onto cling film and wrap. Place in the fridge and let rest for 30 minutes.

In a Smeg blender add 1½ bunch lemon thyme with oil and blend on high for 2-3 minutes. Strain through a fine sieve and set aside.

Whilst waiting for the dough to rest, slice tomatoes and stone fruits and set aside.

Spray a 20cm tart tin with removable base with olive oil.

Once the dough has rested, roll out to 3mm thick with a floured rolling pin.  Place in prepared tart tin, pressing gently to line. Roll over the top of the tart tin with a rolling pin to remove excess dough. Refrigerate for a further 30 minutes.

Whilst the dough is resting, add the cream and lemon zest to the buttermilk ricotta. Season with salt to taste and set aside.

Set oven to fan forced and pre-heat to 180⁰C. 

Once the dough has been rested, take a fork and make some punctures in the tin. Cover with foil or baking paper and pastry weights or rice and blind bake for 15 minutes until golden brown on the outside. Take out of the oven and remove the blind bake mix. Brush with beaten egg and cook for a further 5 minutes until the base is evenly coloured. Take base out of the oven and carefully remove the shell and let cool on a wire rack.

Placed cooled tart on a serving plate and fill with the ricotta mix, spreading to evenly cover the base.  Place tomatoes in a large bowl and dress with a good splash of verjuice, thyme oil mix, salt flakes and cracked pepper. Lay evenly over the ricotta with a few slices of nectarine and peach. Finish with the shiso leaves, remaining lemon thyme leaves, a good crack of pepper, salt and a little more thyme oil mix.