Plum tart

fruitcloseI’m often to be found in front of a food programme on the TV, with a scrap of paper, frantically writing down what I’m convinvced will be the most amazing recipe In The World. I guess it’s part of my desire to catalogue everything, to reduce impermenance to solid state. Or something.

Usually these are stored with the other, curling and yellowing scraps on the off chance I’ll do something with them. As I tend to be a ‘what can I do with this ingredient’ kind of cook, I rarely get through my little pile.

After watching Yotam Ottolenghi working his way around the middle east recently on a bunch of SBS reruns, I scribbled down his Goats cheese and fig tart. And filed it on my little pile, thinking one day I’d do something with it that didn’t use goat’s cheese (which is, of course, the spawn of the devil). I then noticed a blogger tweeting about buying figs and goats cheese and realised she was making this dish; I was in Thomas Dux at the time, and shortly afterward found myself looking at a delicious pile of glossy plums. Deep purple red and lovely pale creamy pink ones. ‘What the heck’ I thought, and bought them, along with some ricotta, and made my version of this tart. I won’t list all the ingredients because, as I later found, SBS have done it for me (see link above), save to say I used a sheet of puff pastry, lemon thyme from my garden and lime, rather than lemon.

pie before

 It looked and smelled gorgeous even before it went into the oven. I found I had to leave it in longer than I’d expected because the centre was still too soft, which gave a pleasingly burnt sugar tang. I liked it anyway:

IMG_3038

It was mighty good, and surprisingly not very sweet. 7/10 – but I prefer my frangipane mix to this ricotta version overall I think.

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