Ricotta and Cherry Tomato Kites

 

Recently I've been enjoying experimenting with making quiche for my tea each week but decided to try changing things up a bit and instead treat myself to some puff pastry tarts. As it's the summer, I chose a light topping of ricotta and cherry tomatoes, but this could be changed to a variety of flavours such as caramelised onion and goats cheese or roasted veg and feta. 

Recipe - Makes 8

For the rough puff pastry: 

• 130g plain flour 
• 130g strong white bread flour 
• 200g butter, chilled and diced 
• 1/2 tsp salt
• 130ml cold water 

For the filling:

• 8 tbsp ricotta 
• 10 cherry tomatoes, quartered
• Dried basil

Start by making the pastry. Combine the flours and salt in a bowl and add the butter. Rub in roughly, leaving large chunks, then add enough water to bring the mix to a soft dough. Turn onto a lightly floured work surface and roll out to a rectangle three times as long as it is wide. Fold the top third down and bottom third up. Wrap in clingfilm and chill in the fridge for 20 minutes.

Remove from the fridge and roll out on a lightly floured surface to a rectangle four times as ling as it is wide, but turned 90 degrees from the previous orientation. Fold the two shorter ends into the centre then fold in half. Wrap and chill for a further 30 minutes. Repeat this process twice more, turning 90 degrees each time and chilling in between. Chill for 30 minutes then roll out on a floured surface to a square 35cm x 35cm. Use a lightly floured sharp knife to trim the edges and then cut into 8 equal squares. 

Place each square of pastry spaced apart on a baking tray lined with baking paper and cut a square 1cm in from each of the edges, leaving two corners still in tact. Brush the edges with egg. Place a spoon of ricotta in the centre and spread out leaving a 1cm border around the edges. Top with pieces of tomato and fold each of the edges over diagonally, pressing down on the outside of the filling to seal. Sprinkle over some dried basil. Chill for 30 minutes.

Brush the pastry with egg and bake at 220C for 20 minutes or to golden brown. Remove and serve warm or transfer to a wire rack and leave to cool.