Autumn Harvest competition winner...

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Thanks for all your entries into our Autumn Harvest competition - you can check out all the entries over on our Pinterest page... we loved your inspirational use of local and home-grown ingredients. Congratulations go to our winner Amanda for submitting a delicious 'Roasted Tomato and Ricotta Tart'!

♥ Here's what Amanda had to say: "I have used a mixture of 'Gardeners Delight' and 'Sungold' tomatoes, and also 'Padron Chillies' all harvested from  Sarah Raven seeds, following her “ All Year Round Veg Course at Perch Hill that I attended  in February 2012!  Fantastic! I serve this tart just warm or at room temperature with Sarah’s amazing come and cut again salad leaves! Tossed with a balsamic dressing, toasted pine nuts and shavings of fresh parmesan."

Roasted Tomato and Ricotta Tart Recipe Serves 6-8 For the pastry:

  • 200g plain flour
  • 75g chilled butter
  • 50g freshly grated parmesan cheese
  • 1 large free-range egg yolk
  • Freshly ground black pepper and cayenne pepper

For the filling:

  • 400g tomatoes skinned (I never bother as I always grow the cherry type, both 'Gardener's Delight' and 'Sungold')
  • 2 cloves garlic peeled and sliced
  • A few sprigs of fresh rosemary
  • 1 large or 2 small chillies (I used Padron)
  • Salt and freshly ground black pepper
  • ½ teaspoon brown sugar
  • 4 tablespoons olive oil
  • 250g ricotta cheese
  • 200ml single cream
  • 2 large eggs plus 1 egg white
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons coarse white breadcrumbs mixed with 1 tablespoon freshly grated parmesan

Beat together the ricotta, cream, eggs, egg white and thyme.  Season well with salt and pepper.  When the tart shell is cooked, fill with the roasted tomatoes, chilli and garlic, discarding the rosemary.

Beat any remaining juices from the roasting dish into the ricotta mixture and spoon over and between the tomatoes.  Scatter over the breadcrumb and parmesan mixture and bake for 35-40 minutes, until risen and browned.  Allow to cool before serving.

We love Amanda's delicious use of autumn produce, making them zing with flavour and we're looking forward to trying this out in the office... Here's a peek at our other favourite entries:

Find out more info about Sarah's Year Round Veg course at Perch Hill on our website, as well as finding the delicious cut and come again salad leaves that Amanda has grown here, such as the Winter Salad Leaf Mix or the Asolo Salad Mix.