Summer is here with full force.
Our first weeks of the new year have brought sweltering heat, long muggy days and overwhelming humidity.
For the scorching month of January our days are spent seeking respite.
So far Grace and I have found sweet salvation wading in the pool, skipping under the sprinkler, taking dips in the ocean and air conditioned outings to the state library and museum.
Although this summer heat is almost to the point of unbearable, I have to say the extended days that stretch early into the evening are simply sublime.
The extra hours of sunshine are a wonderful chance for a little more playtime and our routine of late has been to spend our extra precious moments of sunlight in the back garden.
Usually Grace runs through the grass as I collect the fresh herbs and salad leaves for supper but over the past couple of days she has been more and more interested in doing the picking herself.
Watching her pluck fresh basil leaves and breathe in their gorgeous aroma simply melts my heart and as we stir them through dinner I can see the cogs of thought turning in her little mind.
Todays harvest of fresh basil, mint and rocket made their way into this delightful ricotta, herb and tomato tart.
Once baked, this tart nestles serenely in the fridge just waiting for a simple salad to accompany it in the perfect simple summer supper.
And this little darling only requires moments of effort before being popped into an oven. But I can hardly call it an effort, simply pop all of the ingredients into a food processor, blitz, decant into an oven tray, top with slices of fresh tomato and bake. Easy peasy.
In terms of baby led weaning, this pie is fantastic. Not only is this delicious little number simple for mum/dad to prepare, but it’s the perfect texture for little hands to pick up and eat with ease. Firm enough for little hands to grip yet soft enough to nibble on, the texture of this pie really is baby led weaning perfection. Its also not too messy which makes it great for lunch on the run. In fact, Grace and I popped a couple of slices into a lunch box to take along with us for a mummy and me morning at the state library.
To create this easy peasy ricotta, herb and tomato pie simply…
Preheat oven to 180 degrees celsius (350F). Begin by placing the ricotta, eggs, baby spinach, basil, mint, spring onions and nutmeg into the bowl of a food processor.
Blitz until thoroughly combined.
Pour the mixture into a large oven safe dish lined with baking paper (I used a cake tin) and smooth.
Thinly slice 3 tomatoes and arrange over the top of the tart.
Pop into the oven and bake for 1 hour and 15 minutes or until golden and set.
Serve alongside a simple salad of fresh baby spinach and rocket leaves.
ricotta, herb & tomato pie
adapted from Teresa Cutter, The Healthy Chef
1 kg of fresh ricotta (its best to buy the ricotta from the deli, as it’s a lot firmer and will set better)
200 grams baby spinach
1/2 cup basil, leaves picked
1/2 cup mint, leaves picked
2 spring onions, finely chopped
1 teaspoon nutmeg
3 tomatoes, thinly sliced
Preheat oven to 180 degrees celsius (350 F). In the large bowl of a food processor place the ricotta, spinach, basil, mint, spring onions, nutmeg and eggs and pulse until smooth, creamy and well combined. Pour the ricotta mixture into a lined pie or cake tin, top with tomato slices and pop into the oven to bake for 1 hour and 15 minutes or until golden and set. Allow to cool slightly in the tin before removing to cool completely on a plate. Serve alongside a simple salad of fresh baby spinach and rocket. Enjoy x.
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