Herbed ricotta tart
Recipe by Forbidden
Herbed pastry
250g whole wheat flour
5ml sea salt
15ml fresh rosemary, chopped
15ml fresh thyme
60ml olive oil
125ml cold water
filling
15ml olive oil
6 spring onions, washed and sliced
200g ricotta cheese
150g creme fraishe (cream cheese)
10ml fresh thyme
1 egg, beaten
salt and freshly ground black pepper, to taste
Prep. Time → 20 min
Cook Time → 25 min
1. Pastry
combine flour, salt and herbs in large mixing bowl
2. add oil and mix slowly to start forming a dough
3. slowly add the water and muc until a fairly stiff dough forms
4. turn dough onto floured surface, roll out so 4 X 10cm tart tins can be filled
5. grease tart tins and place rolled pastry in tins, trim off excess and put in fridge for 30min
6. while pastry chills, preheat oven to 200C
7. remove pastry from fridge, prick with fork and bake for 15min
8. filling
heat oil in frying pan and saute spring onions for 3min til they just begin to soften, remove from heat and cool
9. combine spring onions, ricotta, creme fraiche, thyme and egg and season
10. mix well and spoon into prepared pastry cases
11. place on baking tray and bake in 180C preheated oven for 20-25min until set and golden brown
side dishes, herbs, pastry, ricotta, tart, spiced, itallian April 22, 2012 14:45
Author Food and Home Entertainment Magazine, May 2012 Issue
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