‘And I used the ricotta and hazelnut crust to make another salad tart. Simply allow the crust to cool, crumble up 200g ricotta and arrange it on the crust, top with a mix of finely chopped fresh herbs and chopped nuts and I used a mix of pistachios and hazelnuts . Then simple layer hard boiled eggs and tomatoes, a sprinkle of olive oil and some freshly ground black pepper and sea salt. It makes such a lovely meal’
Fresh tomatoes from Farmers Markets, Photo, Illumina Media
Photo Illumina Media
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Fabulous! That nutty crust looks so good!