June 24, 2013

Potato Rösti Tomato Tart with Ricotta {Gluten Free}


It's my 100th blog post. Whoa, that happened fast. Is there a way for me celebrate? Do I buy myself 100 penny sweets? Give myself 100 €1 coins? Bake myself 100 cupcakes? Set aside 100 minutes during the day to do what I want?....(that would be bliss).

Nope, I think for my 100th post that it is appropriate for me to do something for you. Yeah, you, the you that is reading this. 

I get so much love from you all here on my blog as well as my Instagram, Twitter and Facebook. So, I'm giving back, paying it forward? 


I was asked to create some gluten free treats on my Facebook page, so....I have! My sister doesn't eat gluten...well, she shouldn't but she sometimes does! She is holding the tart in the first picture above. She approved of this tart...and that's a big thing, she's a fussy eater!

I've substituted a potato rösti base for the usual pastry one.  Grated potato briefly cooked in a pan and finished in the oven in a tart tin. It's pretty delicious, unexpected and totally gluten free. 

Pretty perfect for someone looking for a gluten free tart!


I spotted the prettiest tomatoes the other day and had to make something with them. I wanted to show them off because they look so cool! I'm a sucker that way. 

I think this tart is an all around winner. Maybe I'm biased but it could be eaten for breakfast, lunch or dinner! Fresh out of the oven at home, at the dinner table or in a lunch box with salad at work. 

Enjoy, 

Holly, x


Potatoes, tomatoes, ricotta and basil....something good's about to happen!


Aren't these tomatoes just the prettiest? If you can't find ones like these just use a mixture of red and yellow tomatoes.


First step is to peel and coarsely grate the potatoes. 


Once grated, place the potato in the centre of a clean tea towel and squeeze out as much of the liquid as possible.


Pop the potatoes into a bowl and season with salt and pepper. 


Heat the vegetable oil in non stick frying pan and add in the seasoned grated potato. Stir the potato around for four minutes, to slightly cook it.

After the four minutes, with a spatula, flatten the potatoes out into an even layer. Allow the base of the rösti to become golden brown.


As best you can, flip the rösti over and allow the other side to brown. If you cannot flip the rösti, just stir it around and flatten it out again.


Slide the potato into the base of a greased tart tin. It really helps if your frying pan is non stick at this stage as the potato will just glide into the tin. 

If it's sticking a little, no problem, just press the potato into the tin. No one will know!


Make sure to push the potato up the sides of the tart tin too!


Set the potato aside to cool slightly and slice up your toms'.


Spread the ricotta over the base of the tart...


...and arrange your sliced tomatoes over it.


Season the tomatoes really wel with salt and pepper and bake for 30 minutes at 200C.


Once cooked, finish the top of the tart with some basil leaves and a Parmesan!

Recipe, serves 4-6

450-500g Potatoes, about 3-5 potatoes
250g Full Fat Ricotta
Tomatoes
Basil
Parmesan
2 Tablespoons Vegetable Oil
1 Teaspoon Salt 
1/2 Teaspoon Pepper

Preheat the oven to 200C.
Grease or oil a 10 inch fluted tart tin with a removable base.
Peel and coarsely grate the potatoes.
Place in the centre of a clean tea towel and tightly squeeze the tea towel around the potatoes over a sink to remove as much of the moisture as you can.
Place the grated potatoes into a bowl with salt and pepper and stir to combine.
Place an 8-12 inch non stick frying pan on the heat.
Once hot pour in the vegetable oil followed by the potato.
Over a medium heat, stir the potato around in the hot oil for 4 minutes to slightly cook it.
Flatten the potato out into an even layer and allow to go golden on side, about 2 minutes.
As best you can, flip the potato over and brown it on the other side, another 2 minutes.
If you cannot flip the potato over in one, don't mind. Just break up the potato, stir it around and flatten it out again.
Repeat this process twice or until the potato has turned a lovely golden brown. 
Wiggle the potato rösti into the greased tart tin and push the rosti into the tart tin and up the sides-the same way you would with pastry.
Set aside and cut the tomatoes.
Halve the baby tomatoes and slice the larger ones into 1/3 inch slices.
Spread the potato rösti with the ricotta and decoratively lay the tomatoes on top.
Season with extra salt and pepper and bake in a preheated oven for 30-35 minutes.
The tomatoes should be slightly blistered and the potato should be a deep golden brown  around the edge. 
Remove from the oven and garnish with shaved Parmesan and basil leaves.
Serve with a green salad and crunchy bread. 

6 comments:

  1. I stumbled upon this blog today and couldn't stop reading through all the entries... Everything looks so yummy and your presentation + photo style + commentary are very engaging! Congratulations on your 100th post and best wishes in your latest endeavors!

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    1. Wow, thank you so much! Thanks for reading it, haha! :)

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  2. This looks amazing, a potato crust, LOVE IT! We finally have heirloom tomatoes nearby and planning to buy a bushel this week for a tart...maybe this one =) Lovely.

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    1. Thanks Imen, the potato is a nice change! Hope it goes well if you make it :)

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  3. Looks so good, cannot wait to try it....love the potato crust...genius!!

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