Ricotta Tart

lunch · ⏱ 55 min · 4 portions · 38.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/222/ricotta-tart/