Herbed ricotta tart
- 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
- 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
For the pastry, combine the flour, salt and herbs in a large mixing bowl.
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.
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.
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.
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.
Combine the spring onions, ricotta, crème fraîche, thyme and egg, and season. Mix well and spoon into the prepared pastry cases.
Place on a baking tray and bake in a preheated 180°C oven for 20 – 25 minutes or until set and golden