Prepare to impress with this stunning spiral brunch tart that’s as beautiful as it is delicious. Created with care and attention to detail, this recipe promises to delight both your eyes and your taste buds. Don’t be intimidated by the intricate arrangement of vegetables; I’ll guide you through each step to ensure a flawless outcome. Once you experience the flavorful combination of paprika pastry, creamy ricotta filling, and vibrant vegetables, you’ll be convinced that this tart is a brunch masterpiece.
Prep time: 30 minutes | Cooking time: 45-50 minutes | Total time: 75-80 minutes
Ingredients:
Paprika Pastry:
- 2 cups plain flour
- ½ tsp salt
- 1 tsp smoked paprika
- 6 oz cold butter, cubed (170g)
- ½ cup sour cream
Filling:
- 2 small free-range eggs
- 2 cups ricotta (500g)
- 2 cloves garlic, crushed
- 2 tbsp fresh thyme leaves, plus extra to garnish
- 1.75 oz parmesan, finely grated (50g)
- 3 medium courgettes, thinly sliced lengthways
- 3 medium carrots, peeled, thinly sliced lengthways
- 1 leek (white part only), thinly sliced lengthways
- Extra virgin olive oil
Instructions:
Paprika Pastry:
- In a food processor, combine plain flour, salt, and smoked paprika. Pulse to sift the dry ingredients.
- Add the cold, cubed butter to the flour mixture. Process until the mixture becomes crumbly.
- Gradually add the sour cream and continue to process until a dough forms.
- Wrap the dough in plastic wrap and chill it in the refrigerator for 20 minutes.
- Preheat the oven to 190°C. Place a baking tray in the oven to heat.
Filling:
- In a large bowl, lightly beat the eggs. Season with salt and pepper, then stir in the ricotta, crushed garlic, fresh thyme leaves, and grated parmesan. Mix until well combined.
- Roll out the chilled pastry on a floured surface to a thickness of 4mm. Use it to line a 26cm loose-based tart tin. Trim the edges and prick the pastry all over with a fork. Chill for an additional 20 minutes.
- Spread the ricotta mixture evenly over the chilled pastry in the tart tin.
- Arrange the thinly sliced vegetables in concentric circles on top of the ricotta mixture, starting from the outer edge. Alternate between courgettes, carrots, and leeks until you reach the center. Finish with a tightly rolled strip of vegetable placed in the center.
- Brush the top of the vegetables with olive oil and sprinkle with salt and pepper.
- Place the tart on the hot baking tray in the oven and bake for 45-50 minutes, or until the pastry is golden brown and the filling is set.
- Garnish with extra fresh thyme leaves before serving.
How to Serve:
Serve this delightful spiral brunch tart warm or at room temperature. Cut it into wedges and enjoy as a delicious centerpiece for your brunch table.
Nutritional Information (per serving):
- Calories: 340
- Total Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 380mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 10g
Prepare to dazzle your guests with this visually stunning and deliciously satisfying spiral brunch tart. With its flavorful filling and beautiful presentation, it’s sure to become a favorite for any occasion. Enjoy the artistry of brunch with this delightful recipe!
