‘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