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