- 200g flour
- 100g margarine
- Pinch of salt
- ½ cup of pine nuts
- 2 tablespoons of water
- 1 tablespoon of yeast
- 1 tablespoon of lemon juice
- 1 tablespoon salt
- 4 tarragon leaves
- 10 cherry tomatoes
- 1 corguette
- 2 cloves of garlic
- 1 red pepper
- Fresh thyme
- Arugula leaves
- Heat the oven to 180 C
- On a flat surface mix the flour with the margarine and a pinch of salt, knead well until the dough is compact and no longer sticks to the table. Pop it in the fridge for a couple of hours.
- Roll out the dough and place it in a round baking tray, prick the dough and place in the oven until it starts to turn golden brown.
- Soak the pine nuts in water for a couple of hours then drain and grind them with the lemon, yeast, salt and two tablespoons of water. Chop the tarragon leaves and add to the ricotta and pine nuts, stir well. Cover with cling film and leave at room temperature for 30 minutes.
- Put the Pepper into the oven for 20 minutes, cut the cherry tomatoes in half and put them on tray with a little salt and pepper and bake for 15 minutes.
- While the tomatoes are baking, slice the corguette into long strips (the shape of taglietelle) and chop up the garlic cloves. Heat up a skillet with a little olive oil and sauté the garlic and corguette until golden.
- Peel the peppers then mash them adding a little salt. Place a spoonful of the pepper sauce on a plate.
- Fill the tart with the ricotta mix, then decorate the sides with the cherry tomatoes and place the corguette on top. Garnish with a few sprigs of thyme and a couple of leaves of arugula.
The tarragon gives a very distinctive flavor, if you use any other herb it will change the dish completely!