A while ago, Victorian Strawberries asked me if I would like to create a recipe heroing the humble but delicious berry. Given that berries are my favourite fruit variety, and given that they basically make anything more delicious, I of course happy to oblige/more than excited to get cracking.
This recipe took me a while to get right - I played around with different herbs, different quantities of filling, different shapes of tart, and different varieties of brie (That was v tough, by the way, comparing varieties of brie. V tough indeed) As I should of course have known from the first attempt when I bought a $7 generic brie, the better the brie, the more tangy hit of brie you are gifted with, and thus the more delicious the tart is. In the post Trump/apocalyptic era, we may as well give up on the bikini bods anyway, so here's to an excessively large chunk of expensive French brie, ammirite!
As you can see in the pictures, the quantities for this recipe work equally well for a round fluted tin, or even a mini muffin tin. However, I felt that in rectangular form, one attains the optimised ratio of Brie to crust to strawberry to sage filling. And as I mentioned, I tested this numerous times. If you don't want to play Russian Roulette with having brie in your slice of tart, go the rectangle. I promise.
I used a 35cm x 12cm tart tin
For the tart base:
1 cup hazelnut meal
½ cup almond meal
½ cup tapioca flour (also called arrowroot flour)
1 teaspoon salt
5g chopped sage (go as wild as you like without it becoming a higher quantity than the nut meal)
For the tart filling:
20-30 odd sage leaves (5-10g depending on your taste) plus extra to serve
2 tablespoons olive oil
1 cup deli style firm ricotta (roughly 250g)
½ cup of milk
100g good quality brie
1 punnet of strawberries
Pinch of salt and pepper
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix together all the ingredients for the tart base until a dough forms.
3. Gently spray a rectangular tart tin with olive oil (this quantity also works for a circular tart tin) and press the tart mixture gently into the mould, ensuring there are no holes in the bottom. Trim off any excess dough and set aside. Poke some holes into the tart using a fork, to allow air to pass through whilst cooking.
4. Pop the tart base in the oven for 10-15 minutes on a baking tray – there might be some butter bubbling up once you take it out, but don’t panic. That’s what the baking tray is there for.
5. While the base is cooking, take a medium bowl and combine the ricotta, chopped sage leaves, egg, olive oil, milk, and seasoning, and mix well. Set aside.
6. Chop the strawberries any way you choose (I chopped them into little circles) and cut the brie into slices. Set aside.
7. Once you have removed the tart base from the oven and allowed it to cool, pour the filling into it (while still on the baking tray) and top with layers of brie, followed by the strawberries. Give them a light spray with olive oil, and pop it into the oven for 30-45 minutes, depending on your oven. I turned my oven to grill for five or so minutes at the end for some colour, but watch it carefully because you can end up with some very burnt strawberries!