Super-refreshing summer tart: ricotta, cucumber and smoked salmon

Ingredients

Pastry:

• 1 shortcrust pastry crust
• 1 tablespoon melted butter (optional)
• 1 tsp light sesame seeds (+/-) (or other nuts) (optional)

Filling:

• 9 oz ricotta cheese
• 1/2 lemon (juice + zest)
• 4 sprigs of chives (+/-) (or other herbs)
• pepper

Toppings:

• 1 cucumber
• 3 oz smoked salmon
• 1 teaspoon sesame seeds (+/-) (or other nuts)
• 2 sprigs of chives (+/-) (or other herbs)

Materials

• 1 pie dish (here 11 inches (28 cm) in diameter)

Preparation

• Unroll the shortcrust pastry over the upside-down pie dish.
  *We greased the dish as a precaution.
  Brush a little melted butter over the top.
• Sprinkle with sesame seeds or other nuts.
  *The addition of butter and nuts is optional.
  *You can prick the dough to prevent it from puffing up during baking.
  
• Bake the pastry for 20 minutes at 390°F (200°C).
  Remove from the oven and leave to cool.
• Meanwhile, prepare the filling:
  Mix the ricotta with the lemon juice, lemon zest and chopped chives.
  * Place the bowl in the fridge while you prepare the rest.
  
• Cut the cucumber into thin slices.
• Cut smoked salmon into strips.
  
• Turn the baked shortcrust pastry out onto the serving dish and fill the tart base with the ricotta filling.
• Arrange the cucumber slices on top.
  
• Then add the rolled salmon strips in the remaining gaps.
• Sprinkle with sesame seeds (or other nuts) and chopped chives (or other herbs).
  *You can also add lemon zest.
  
• And there you have it—your extra-refreshing tart is ready to enjoy!

Cookware

Attributes

Questions

Photos of members who cooked this recipe