Cook Along with Chef Deniz: Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic

Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic

By Chef Deniz Tarakcioglu

Ingredients:

• 200g BC tomatoes, assorted variety, cut into random chunks
• 1 lemon, juice and zest
• 150mL ricotta, drained
• 1 orange, juice and zest
• Fresh nutmeg
• 3 basil leaves, chiffonade, thinly sliced
• 3" x 3" rolled out puff pastry, thawed in fridge and cold
• 1 egg yolk
• 10mL heavy cream
• Aged balsamic (whatever you can afford)

Instructions:

• Pre-heat your oven to 400F. Blitz the ricotta until smooth and season with salt, orange zest, orange juice and nutmeg.
• In a medium bowl, mix the yolk and cream.
• Fold the puff squares into a triangle very gently, and make a cut along the lines and leave the last 1/4" intact. Return to a square shape and cross both cut edges creating a bundle.
• Brush the edges with egg wash and bake in the oven for 15 minutes or until puffy and golden brown. Cool slightly and cut the middle out to create a pocket if necessary. Pipe the ricotta mixture into the middle
• In a separate bowl, marinade the tomatoes with lemon juice and zest, and a pinch of salt. Wait 5 minutes and spoon the mixture into the tartlets.
• Drizzle with fine balsamic vinegar and serve.