Herbed ricotta tart

July 13, 2014 (Last Updated: January 11, 2019)

Herbed ricotta tart

Serves: 4
Cooking Time: 50 mins plus 30 mins to chill

Ingredients

  • HERBED PASTRY
  • 250g whole-wheat flour
  • 5ml (1 tsp) sea salt
  • 15ml (1 tbsp) fresh rosemary, chopped
  • 15ml (1 tbsp) fresh thyme leaves, chopped
  • 60ml (¼ cup) olive oil
  • 125ml (½ cup) cold water
  • FILLING
  • 15ml (1 tbsp) olive oil
  • 6 spring onions, washed and sliced
  • 200g ricotta cheese
  • 150g crème fraîche
  • 10ml (2 tsp) fresh thyme leaves, chopped
  • 1 egg, beaten
  • salt and freshly ground black pepper, to taste

Instructions

1

For the pastry, combine the flour, salt and herbs in a large mixing bowl.

2

Add the oil and mix slowly to start forming a dough. Slowly add the water and mix until a fairly stiff dough forms. Turn the dough onto a floured surface and, using a rolling pin, roll the dough out into circles large enough to fit 10cm fluted tart tins.

3

Grease the tart tins and place the rolled pastry in the tins. Trim off any excess pastry and place in the fridge for 30 minutes.

4

While the pastry chills, preheat the oven to 200°C. Remove the pastry from the fridge, prick with a fork and bake blind for 15 minutes in the preheated oven.

5

For the filling, heat the oil in a frying pan and sauté the spring onions for 3 minutes until they just begin to soften. Remove from the heat and cool.

6

Combine the spring onions, ricotta, crème fraîche, thyme and egg, and season. Mix well and spoon into the prepared pastry cases.

7

Place on a baking tray and bake in a preheated 180°C oven for 20 – 25 minutes or until set and golden

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