Savoury Ricotta Tart – Recipe from Ottolenghi

Bev is a big fan of Yotam Ottolenghi, who does a lot of vegetarian recipes. She has been to his London restaurant (Nopi) and is the proud owner of his cookbook – Plenty! Bev felt inspired to make his ricotta tart since the tart looks great, tastes good (she’s made it before) and it has a great contrast of flavour/texture with the tomato and ricotta cheese. So we decided to make this Ricotta Tart for a colleague’s Xmas party.

Ingredients (for Yotam – see link above for his recipe):

200g shortcrust pastry
30g unsalted butter
3 tbsp olive oil
2 medium onions, peeled and chopped
5 garlic cloves, peeled and chopped
3 eggs
2 yolks
500g ricotta
20g chopped basil
½ tsp salt
½ tsp black pepper
200g sundried tomatoes (plus a little of their oil)
6 sprigs fresh thyme

Here are some of our photos recording our cooking efforts! We had a lot of fun.

Ingredients to make the tart
Ingredients to make the tart
View from the top!
View from the top!

Method:

First, we heated the oven to 170C. Then we cut out a circle on the pastry to fit in the cake tin. We used store purchased shortcrust pastry.

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Cutting out the circle on the pastry

Before putting the pastry into the oven, we placed it in the fridge for 30 minutes. Then we baked the pastry for 15 minutes by putting baking rice on top (encased in baking paper) to stop the pastry rising.

After removing the rice, we left the pastry in the oven until it was golden. Then we turned off the oven and let the pastry set aside to cool down.

Meanwhile, we heated the butter and oil in a large frying pan over low-medium heat, then sautéd the onions and four of the garlic cloves for 20 minutes or so, until the onions were soft and sweet.

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Sauted onion and garlic

Next, we whisked the eggs and yolks in the mixing machine until light and airy. Wei had a lot of fun with task as she enjoyed seeing the eggs get light and fluffy.

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Whisk the eggs and yolks

When the eggs were ready, we added the ricotta, onion and garlic mix, basil, salt and pepper.

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Adding the mix on top of the pastry
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Ready to go back to oven

Then we put the pastry back to oven with the filling and baked it for about 45-50 minutes.

Ta-Da! Almost ready
Ta-Da! Almost ready

While the tart was in the oven, we finished the last step – blending the sun-dried tomatoes in the Vita-mix with a pinch of salt and a few tablespoons of the tomato oil.  At the end, we added this mix evenly over the top of the tart and returned it to the oven for five minutes. The beautiful ricotta tart was ready! A sprinkle of micro herbs and all done!  Don’t you love the colour?!  We do.

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Finished tart! View from the top
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View from the side
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View from the side + closeup
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Another closeup from the top
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