EAT | HEIRLOOM TOMATO FRITTATA

EAT | HEIRLOOM TOMATO FRITTATA

Douk's Heirloom Tomato Frittata,

as seen on TLSE's South Coast Travel Edit.





INGREDIENTS



| FOR THE PASTRY


2 1/2 cups  all-purpose flour

1 tsp. salt

20 Tbs.  chilled unsalted butter, cut into pieces

1/4 cup ice water, plus more as needed


| FOR THE FILLING:


3 eggs

2 cups  ricotta cheese

2 cups grated Parmesan

2 sprigs of chopped fresh basil

3 sprigs of Thyme

Salt and freshly ground pepper, to taste

(750 g) heirloom tomatoes, sliced and halved

Sea salt for finishing

Small basil leaves for finishing



METHOD



PLACE tomato slices on some bake proof paper.

SPRINKLE with thyme, salt and olive oil.

BAKE in the oven at 180C until golden brown approx 20 minutes.

LEAVE aside to cool.


TO make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.

ADD the butter and pulse until the mixture resembles coarse meal.

ADD the 1/4 cup ice water and pulse 3 or 4 times.

THE dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.

TURN the dough out onto a work surface and shape into a 18-cm disk.

WRAP with plastic wrap and refrigerate for at least 1 hour or up to overnight.

POSITION a rack in the lower third of an oven and preheat to 200°C

ON a lightly floured surface, roll out the dough to 3 mm thick to fit a 26-cm round tart pan.

PRESS the dough into the pan and trim, leaving a 12-mm overhang around the rim.

FOLD in the excess dough and press it into the sides so they are thicker than the bottom.

REFRIGERATE for at least 10 minutes.

PLACE the tart pan on a baking sheet.

PLACE a sheet of parchment on top of the dough and fill the pan with pie weights. BAKE for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. 

TRANSFER to a wire rack and let cool completely in the tart pan.

IN a bowl, combine the ricotta, eggs, Parmesan and basil and season to taste with salt and pepper. 

USING a spatula, spread the mixture into the cooled tart shell.

TOP with the roasted tomato slices and sprinkle with salt and herbs

SERVE immediately.


Serves 8.






MORE, from our South Coast adventure.



READ | [Part 1] The South Coast Edit: A long weekend spent, at a home away from home

READ | [Part 2] The South Coast Edit: Let's go for a drive, get lost, and explore

COOK | Individual Tiramisu

COOK | Salmon Rilettes

COOK | Herb Roasted Vegetables

COOK | Pumpkin Gnocchi with Radicchio and Thyme Oil


RECIPE | Douk Konstantaras, TLSE Food Contributor

STYLING | Heidi Albertiri, TLSE Editor and Stylist

PHOTOGRAPHY | Lucy Alcorn

INGREDIENTS | Ramsgate Foodies and Farmers Markets


JOIN OUR TRIBE

AND STAY UP TO DATE WITH THE TLSE NEWSLETTER.

ONE EMAIL. ONCE A WEEK.

SERVICES   |   THE EDIT   |   PORTFOLIO   |   STUDIO RENTAL   |   DESIGN FAIRS   |   MAGAZINE   |   NOTICE BOARD   | SHOP

  • Instagram
  • Pinterest
  • Facebook
tlse black short.png