Sounds posher than it looks?… 🙂

Another one from the latest Good Food. The original recipe calls for goats cheese, which I’m not a massive fan of, but might actually give it a chance next time. The idea is awesome, but if the cheese was more flavoursome than the ricotta I used tonight, might be even better.

I blind baked the base of shortcrust pastry, which had an X-tra factor of some grated parmesan rolled into it. It made the kitchen smell lovely when it baked, as well as added crunch and flavour to the base. When baked, I spread some nice spicy onion chutney on the bottom and left it await the filling. The base of it is basically a nice thick bechamel, to which I added a tub of ricotta- nice and light but it lacked some chemistry I thought- a good handful of parmesan, some fresh chopped thyme leaves, some grated cheddar – no enough- and seasoned with nutmeg and pepper. Then in went 2 egg yolks, followed by 2 whipped egg whites. All mixed nicely, into the base, some parmesan and thyme on top and into the oven for 35 minutes in 200 degrees until nicely risen and brownish. Only after it baked I trimmed off the edges of the pastry.

I served it with a green salad with pancetta lardons and cherry tomatoes and the last bottle of Iona sauvignon blanc. It was nice and light. Loved the chutney’s contribution to the dish, but will experiment with different cheese next time.