Italian seaside and ricotta tart with nectarines

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Off to Isola del Giglio for the annual beach holiday: lazy cappuccini at the bar, morning swim, lunch in the garden, relaxing in the shade, afternoon swim, apertivi and Aperol Spritz, and a great dinner with friends. Rinse and repeat: an excellent week of doing very little.

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Rome had been hot: not an African heat, as the papers claim, but warm enough to make sleeping difficult. A week of sleeping with sea breezes and waves (and the occasional Italian live bar music from across the bay) was perfect.Some nights we went out for dinner, some nights we cooked in: BBQ, pasta con vongole in seawater (one part seawater to four parts fresh water, we discovered last year that 1:2 was far too salty.) I really enjoyed being in a kitchen with a view and a cool breeze, not sweating in an Accra kitchen. One day I made ricotta tarts with nectarines, one gluten free tart and one regular, basically the same but one with gluten free pastry and gluten free flour.

Ricotta tarts with nectarines

One package of ready made puff pastry (pasta sfoglia)
450 gr fresh ricotta
3 eggs
1/2 cup sugar
1 tbs flour
3-4 peaches, sliced into wedges

This was in an old gas-heated oven, which chars things from below so I did not blind-bake the pastry. Use pie dishes of about 24 cm, line with parchment paper if not included with bought pastry. Mix ricotta, whisked eggs, flour and sugar and pour into pastry shell. Add wedges of nectarines (or apricot halves, peaches, cherries: whatever you have.) Bake at 180-200C for 45 min or so, until filling is set. Cool and enjoy.

Note: I should have used electric grill to make the top a little golden – tasted great though.

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