Go Back

Herbed Ricotta Tart

Adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets (Broadway) by Deborah Madison
I 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)
  • 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.
  • Preheat the oven to 400F (200C)
  • 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.)
  • 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.)
  • 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.

Notes

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