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Ricotta chorizo tart with red oak and dill salad
Made using puff pastry, creamy ricotta, chorizo sausage and red peppers and topped with a refreshing red oak and dill salad, this crowd-pleasing and super easy-to-make dish will bring all the hearty flavour you're looking for.
SERVES
4
Ingredients
Red Oak and Dill Salad
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon dijon mustard
- 4 cups red oak lettuce, torn
- 1 cup loosely packed fresh dill
- 1 tablespoon fresh basil, torn
- Salt and black pepper, to taste
Ricotta Chorizo Tart
- 800g puff pastry, at room temperature
- 2 cups ricotta
- 1 1/2 (280g) fresh chorizo sausages
- 1/2 cup roasted red peppers, diced
- 2 eggs
- 18 cherry tomatoes
To Serve
- 1 teaspoon sea salt, for garnish
- 1 tablespoon honey
Directions
Red Oak and Dill Salad
- Place olive oil, red wine vinegar, and dijon mustard in a large dry bowl and whisk till emulsified. Season with salt and pepper to taste.
- Add red oak lettuce, dill and basil, along with a pinch of salt and pepper. Then toss until well dressed.
- Set aside for serving.
Ricotta Chorizo Tart
- On a lightly floured clean work surface, roll out a sheet of puff pastry on a parchment-lined tray until it is roughly 10” x 16”.
- Spread ricotta, chorizo, and red peppers evenly over the puff pastry sheet, making sure that you leave a one-and-a-half-inch border of puff pastry around the edges. Brush the clean puff pastry edges with egg wash.
- Cover the entire thing with another sheet of puff pastry of the same size.
- Using a fork, press the edges to make a seal around all the edges. Brush the top layer of puff pastry with egg wash.
- Cut five diagonal slits in the top of the puff pastry sheet. Randomly place cherry tomatoes over the entire surface of the brushed pastry, making sure to leave the sealed edges free of any tomatoes.
- Sprinkle the entire brushed tart with large crystal sea salt.
- Put the tray with the puff pastry tart in the fridge for 10 minutes. Heat the oven to 400° F while the uncooked tart is in the fridge.
- Place the tray with the tart in the oven and bake for 25 minutes, or until the puff pastry is browned, puffed and crunchy. Make sure to turn the tray 180° at the halfway point. Remove from oven and allow to cool for 10 minutes.
Serve
- Drizzle the top of the tart with honey.
- Slice into four equal pieces and plate each quarter on a separate plate.
- Place the dressed Red Oak and Dill Salad on each of the tarts and serve immediately. Enjoy!
