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Ricotta Tart

Creamy ricotta filling meets a crisp, golden pastry shell.
Sweet, savory onion and basil melt in with sundried tomato pops.
Slice it warm or cool for a rich, velvety, crowd-pleasing tart.

lunch ⏱ 55 min 520 kcal / portion 38.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Ricotta Tart
v3 · rb0e705f985 20260727Z1751 200 g shortcrust pastry 5 pieces garlic 500 g ricotta ½ tsp salt 6 pieces thyme ⏳ ⏱ 30 min roll out pastry, fit into a 24cm spring-form tin, and refrigerate 🔥 ⏱ 15 min bake blind with baking paper and beans then bake another 10 minutes until golden ⏳ cool the baked pastry 🍳 ⏱ 20 min sauté onions and 4 garlic cloves in butter and oil until soft and sweet,, then cool 🌀 whisk eggs and yolks until light and airy 🌀 mix ricotta into the eggs until just incorporated 🌀 fold in onion and garlic mixture, basil, salt, and pepper 🔥 ⏱ 45-50 min pour the ricotta mixture into the pastry and bake until just set blitz sundried tomatoes, thyme leaves from 3 sprigs, reserved garlic, a pinch of salt, and a few tablespoons of the tomato oil to make a smooth paste 🔥 ⏱ 5 min spread the tomato-olive oil paste over the tart, top with whole thyme sprigs, and bake ⏳ cool the tart and serve warmish or cold Ricotta Tart 🎉 30 g unsalted butter 3 tbsp olive oil 2 pieces onion 3 pieces egg 2 pieces egg yolk 20 g basil ½ tsp black pepper 200 g sundried tomato tomato oil to taste unsalted butter, olive oil, onion 0.8 · 4 pieces egg, egg yolk basil, black pepper salt sundried tomato, tomato oil 0.5 · 3 pieces 0.2 · 1 piece 0.5 · 3 pieces thyme
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Preparation steps

  1. roll out pastry, fit into a 24cm spring-form tin, and refrigerate for 30 minutes
  2. bake blind with baking paper and beans for 15 minutes then bake another 10 minutes until golden
  3. cool the baked pastry
  4. sauté onions and 4 garlic cloves in butter and oil until soft and sweet, about 20 minutes, then cool
  5. whisk eggs and yolks until light and airy
  6. mix ricotta into the eggs until just incorporated
  7. fold in onion and garlic mixture, basil, salt, and pepper
  8. pour the ricotta mixture into the pastry and bake for 45-50 minutes until just set
  9. blitz sundried tomatoes, thyme leaves from 3 sprigs, reserved garlic, a pinch of salt, and a few tablespoons of the tomato oil to make a smooth paste
  10. spread the tomato-olive oil paste over the tart, top with whole thyme sprigs, and bake for 5 minutes
  11. cool the tart and serve warmish or cold

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