Herbed Ricotta Tart
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Herbed Ricotta Tart
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Adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets (Broadway) by Deborah Madison I mentioned a few variations above, but in the future, I’m going to try this with feta cheese in place of the ricotta or goat cheese, black olives, and some cooked, (very) well-drained, chopped spinach for a Greek-style version. UPDATE: Judging from the responses in the comments, most are in agreement that these are simply a variety of spring onions that I used. So I’ve noted that in the list of ingredients. You can use green garlic, scallions, leeks, or ramps in their place, if you can’t find spring onions where you live.
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Ingredients
- half-pound (250g) spring onions (See headnote)
- 1 tablespoon butter
- 1 1/2 teaspoons thyme plus more for sprinkling over the finished tart, chopped fresh
- 8 ounces (285g) goat cheese fresh or fresh ricotta
- 1 egg large
- 1/2 cup (125ml) crème fraîche or heavy cream
- 1/2 cup (125ml) milk whole
- 2 ounces (55g) chorizo sausage finely diced, spicy Spanish-style
- salt freshly ground
- black pepper freshly ground
- tart shell see Note, pre-baked 9-inch (22cm
Instructions
- Slice the spring onions into 1/2-inch (2cm) pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.
- Preheat the oven to 400F (200C)
- In a large bowl, crumble the goat cheese or ricotta, then mix in the egg, crème fraîche or cream, milk, chorizo, and a bit more salt and pepper along with the onions. (If you wish to use any other chopped, fresh herbs, add them now as well.)
- Scrape the filling into the pre-baked tart shell and baking until just set and slightly-browned on top, 20-30 minutes. (As you can see, I used a rectangular mold. If using a different-sized tart pan, the baking time may vary. In which case, bake until it just feels set in the center.)
- Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.
Notes
- Note: You could use the recipe for French Tart Dough, omitting the sugar, or Clotilde’s Olive Oil Crust.
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