Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
First, toss the sliced tomatoes with the salt, sugar, red wine vinegar, thyme and a grind of pepper, and leave them to marinate for 1 hour. Tip the tomatoes into a sieve placed over a bowl to strain off the juices, reserving the juices to use later in the dressing. Put the tomatoes back in the bowl and toss with the tbsp of olive oil.
While the tomatoes are marinating, make the pastry. Put the flours, ricotta and 1 tsp of fine sea salt in the bowl of a food processor and blitz until the mixture resembles breadcrumbs. Add the olive oil, then add 1-3 tbsp of iced water, a tbsp at a time, sprinkling it all across the crumb and blitzing between additions until the dough clumps together. Don’t add too much water here as this will make the pastry tough – you may not need it all.
Tip the dough out into a large bowl, mould it into a ball and flatten to a disc. Wrap it in baking paper (rather than cling film, which makes it sweat) and put it in the fridge to rest for at least 30 minutes.
For the filling, mix together the egg yolk, ricotta, parmesan and some salt and pepper in a bowl.
Remove the pastry from the fridge, unwrap it and roll it out on a worksurface lightly dusted with flour into a dinner plate-sized circle with the thickness of a pound coin. Transfer to the lined baking sheet. Spread the custard mixture onto the pastry, leaving a 5cm border around the edge of the circle.
Top the mixture with the marinated tomatoes, placing them in concentric overlapping circles. Top with the capers. Gently lift the border of the pastry up and around the filling. As you lift the dough and place it against the filling, it will pleat naturally. Be sure to patch up any tears, then brush the pastry with the beaten egg and scatter over the fennel seeds. Bake in the oven for 1 hour until the tomatoes have shrivelled and darkened slightly, and the pastry is crisp.
Meanwhile, make the salsa by whisking the drained tomato juices in a bowl with the olive oil, then stir through the lovage and broad beans. When the tart is ready, remove it from the oven, leave it to settle for 10-15 minutes, then slice and serve with the lovage and broad bean salsa spooned over.