We have a kitchen full of cooked food all ready for packing away. The table cloths, packing bags and everything else is piled up in the living room ready to be loaded into Wilf’s car tomorrow morning and I am writing a list of the things we have so far forgotten.
The little ricotta tarts we take are a nice none meat eaters treat. They make a good lunch or starter.
short crust pastry
250 grms plain flour
125grms block margarine
a pinch salt
put the flour in a bowl, add the salt and rub in the margarine. I cut the marge into small pieces, drop into the flour then cut them again and drop the pieces in again. Then rub the marge in until it resembles breadcrumbs, put some cold water in a glass and take 4 table spoons of it and add to the flour. Then get your hands in and start to bring it together. If it is at all crumbly add another tablespoon of water. Put the pastry in a bag and pop into the fridge for 20 minutes or more.
To make the tarts
a tub of ricotta cheese
a good pinch of salt
some grated lemon zest
40 grms pecorino grated finely
a spring onion sliced
Oven to 200 degrees C
Roll out the pastry and line 6 x 10cm tart tins. I usually roll out small balls of pastry for this, each one about the size of a golf ball. Put the tart cases in the freezer for 10 minutes.
Whisk the eggs until the yolk and white are combined then stir in the ricotta cheese. It takes a few minutes of stirring, just stick with it as it will mix when it’s ready.
Stir in the salt and grind in some pepper. Then divide the mixture between the tart cases. Sprinkle on the lemon rind and the grated cheese. Divide the spring onion between the tarts and just drop the bits on top.
Place the cases on a baking tray and then cook in the oven for about 25 to 30 minutes or until the tops are just browning.