Summer is pretty much in full swing right now, and the berries on our raspberry bush are in abundance this year. It seems that no matter how many you pick, there seems to be that much more the next day. I think I have frozen at least 8 -10 pints so far, besides all of the ones eaten fresh daily. Ahhh… the life. It helps that raspberries are one of the easiest things to grow. Basically, leave it alone. My kind of plant.
For the BBQ the other night I made a raspberry ripple ice cream and this, a raspberry ricotta tart. I’m calling it a tart but it could also be a crostata, I think. This is real simple, rustic, beautiful summer eating. I wasn’t even planning on posting this until one of my guests stated that this was his favorite thing of the entire meal. If you have the ingredients on hand it only takes moments to put together. Again, perfect for summer. The base is puff pastry (who doesn’t love that?), so you can either make your own or use store-bought. While I actually like making my own (I am a glutton for punishment) and keeping it in the freezer, I had a sheet of store-bought sitting in the freezer and used that. Whatever you have will work. Bake on!
1 sheet puff pastry
1 small container ricotta cheese (I think mine was 225 g)
1/4 cup runny honey
1/4 granulated sugar
1 vanilla bean
2 tablespoons corn starch
2 egg yolks (save or freeze the whites for another use)
2 pints fresh raspberries, divided
Preheat your oven the 425 F
Roll out your sheet of puff pastry to approximately 12 x 15. Transfer to a baking sheet lined with parchment paper. Make a small lip by folding over the pastry about 1/3 of an inch all around. Lightly prick the center portion with the tines of a fork. Place the sheet into the freezer while you prepare the filling.
In a medium-sized bowl add the ricotta cheese, egg yolks, honey, sugar and corn starch. Scrape out the seeds from the vanilla bean and add to the bowl (Do not throw out the pod-save for another use). Stir everything together for about 1 minute, making sure it is fully smooth and blended.
Take the pastry out of the freezer and gently pour the cheese mixture into the middle of the tart. Using a spatula, spread the mixture evenly out, to about 1/8 inch of the border. If some goes onto the border, don’t worry, this will add to its rustic charm. Evenly sprinkle one pint of the raspberries over the top. Brush the border with a little cream or an egg wash (this helps to give it that golden brown color).
Bake in the oven for 25 minutes or until golden brown. As soon as it comes out,immediately sprinkle the other pint of raspberries over the top and drizzle a little more honey (if you wish) over the top. Let cool completely. Enjoy!
P.S.- since writing this 45 minutes ago, I have picked another 1 pound 4 ounces!!!!!