GIROLLE, RICOTTA, LEMON THYME TART

A fancy looking tart that is deceptively easy to make

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I’d like to know the person who invented ready rolled puff pastry. I would like to send them a thank you letter, maybe even a box of chocolates.

I have made puff pastry just four or five times in my life. The first time it was awful and my oven pooled with butter and smoked out the kitchen. The second time I was more patient, embracing my inner pastry zen. It was good, better at least, and the satisfaction tasted amazing! But still it was not as good as ready rolled puff pastry.

I’ve made puff pastry in some form a couple of times since then. I did make a very good batch of croissants during lockdown, but as a rule of thumb ready rolled puff pastry is my go to and I have ZERO shame about it. It is buttery, brilliant and it works!

I first cooked this for a dinner I was catering a few years ago. I’d over ordered on the mushrooms and didn’t want to waste them. (When I say over ordered I really mean over ordered. I ate mushrooms for the next five days and gave mushroom bags to all of the other flats in my building.) I was on a make use of the mushrooms mission, so I added an extra dish. I hastily defrosted a rogue block off puff pastry that I’d found in the freezer and improvised with what I had to hand. A bit of ricotta, some herbs and LOTS of mushrooms. I served it on a cake stand and everyone loved it. I’ve tweaked the recipe now (adding spinach and nutmeg) but now it’s one I bring it out every year, and it is a really really good one to make a dinner party. Scroll all the way down for the video.

GIROLLE, RICOTTA, LEMON THYME TART

serves 6