Herbed Ricotta Tart
Adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets (Broadway) by Deborah MadisonI 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.
half-pound (250g) spring onions (See headnote)
1 tablespoon butter,
1 1/2 teaspoons chopped fresh thyme, plus more for sprinkling over the finished tart
8 ounces (285g) fresh goat cheese or fresh ricotta
1 large egg
1/2 cup (125ml) crème fraîche or heavy cream
1/2 cup (125ml) whole milk,
2 ounces (55g) spicy Spanish-style chorizo sausage, finely diced
salt and freshly ground pepper
one pre-baked 9-inch (22cm) tart shell (see Note)
1. 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.
2. Preheat the oven to 400F (200C)
3. 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.)
4. 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.)
5. 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.

Note: You could use the recipe for French Tart Dough, omitting the sugar, or Clotilde’s Olive Oil Crust.