Tomato ricotta tart with roasted cod

Prep time 5 mins
Cooking Time 55 mins
Serves 6
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

  • 6 4 oz portions of MSC certified cod, patted dry
  • 1 package puff pastry, thawed overnight in the fridge

 Filling:

  • 1/4 cup 35% cream
  • 2 cups Ricotta cheese
  • 2 eggs
  • 2 large tomatoes, cut into ½ inch slices
  • Salt and pepper
  • Canola oil
  • Fresh basil to garnish (optional)

1. Line an 8-inch pie plate with parchment paper. Roll out the puff pastry very thinly (about 1/8 inch) and line the pie plate. Run a knife around the edge to cut away excess pastry. Chill in fridge while you assemble the filling.

2. Pre-heat oven to 350°F

3. Season the tomato slices with salt and pepper.

4. In a bowl, whisk together the cream, ricotta, and eggs until smooth.

5. Pour filling into the chilled pie shell and arrange tomatoes in a circular pattern.

6. Bake for 25 minutes. Turn down the heat to 300°F and cook for another 10 minutes. Remove the tart and let cool slightly. Leave the oven on for the cod.

7. In an oven proof frying pan, heat 1-2 tbsp of canola oil to medium high. Season the cod with salt and pepper and sear, presentation side down, for about 4 minutes to form a nice golden crust. Without flipping the fish, place the pan in the oven and roast for another 10-15 minutes depending on the thickness of the fish.

8. Serve a piece of tart with the cod either on top or on the side. Garnish with basil and fresh cracked black pepper.

Ingredients

Method

  • 6 4 oz portions of MSC certified cod, patted dry
  • 1 package puff pastry, thawed overnight in the fridge

 Filling:

  • 1/4 cup 35% cream
  • 2 cups Ricotta cheese
  • 2 eggs
  • 2 large tomatoes, cut into ½ inch slices
  • Salt and pepper
  • Canola oil
  • Fresh basil to garnish (optional)

1. Line an 8-inch pie plate with parchment paper. Roll out the puff pastry very thinly (about 1/8 inch) and line the pie plate. Run a knife around the edge to cut away excess pastry. Chill in fridge while you assemble the filling.

2. Pre-heat oven to 350°F

3. Season the tomato slices with salt and pepper.

4. In a bowl, whisk together the cream, ricotta, and eggs until smooth.

5. Pour filling into the chilled pie shell and arrange tomatoes in a circular pattern.

6. Bake for 25 minutes. Turn down the heat to 300°F and cook for another 10 minutes. Remove the tart and let cool slightly. Leave the oven on for the cod.

7. In an oven proof frying pan, heat 1-2 tbsp of canola oil to medium high. Season the cod with salt and pepper and sear, presentation side down, for about 4 minutes to form a nice golden crust. Without flipping the fish, place the pan in the oven and roast for another 10-15 minutes depending on the thickness of the fish.

8. Serve a piece of tart with the cod either on top or on the side. Garnish with basil and fresh cracked black pepper.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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