Hazelnut Crusted Tart With Strawberries, Brie And Sage

Strawberries give you heaps of natural nutrition – a punnet or cup supplies over 50mg vitamin C, which is more than 100% of the RDI. Vitamin C is a powerful antioxidant that can help with cancer prevention. It boosts immunity and is vital to the production of collagen, which helps improve the skin’s elasticity as well as repair tendons, ligaments, cartilage and blood vessels – accredited nutritionists, Catherine Saxelby.


For the tart base:

1 cup hazelnut meal

½ cup almond meal

½ cup tapioca flour (also called arrowroot flour)

50g butter

1 egg

1 teaspoon salt

5g chopped sage


For the tart filling:

20-30 sage leaves, plus extra to serve
2 tablespoons olive oil
1 cup (250g) deli style firm ricotta

1 egg

½ cup of milk

100g good quality brie

1 x 250g punnet of Victorian strawberries

Pinch of salt and pepper


Preheat the oven to 180 degrees Celsius.

In a large bowl, mix together all the ingredients for the tart base until a dough forms.

Gently spray a rectangular tart tin (35cm x 12cm) 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.

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.

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.

Chop the strawberries any way you choose (I chopped them into little circles) and cut the brie into slices. Set aside.

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!


This recipe was created for Victorian Strawberries by Georgia from @georgeats.

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