Balsamic & Red Onion Ricotta Tart

This is a delicious savoury tart that is lovely eaten cold or warm. It makes a great lunchbox item or is the perfect addition to a picnic hamper. You can use any short crust pastry for the base. If using store bought pastry we recommend using Borg’s Butter Puff pastry. We have included this pastry recipe for a base made with spelt flour soaked in yoghurt to enhance digestion and nutrient content.

Balsamic & Red Onion Ricotta Tart

2014-11-19 14:03:22

This is a delicious savoury tart that is lovely eaten cold or warm. It makes a great lunchbox item or is the perfect addition to a picnic hamper. You can use any short crust pastry for the base. We have included this pastry recipe (from Nourishing Traditions) for a base made with spelt flour soaked in yoghurt to enhance digestion and nutrient content.

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Yoghurt Dough Pastry Ingredients

1. ½ cup of Plain Whole Yoghurt
2. 125g Butter softened
3. 1 ¾ cups White Spelt flour
4. 2 teas Sea Salt

Ricotta Filling Ingredients

1. 30g butter
2. 1 red onion finely diced
3. 1 brown onion finely diced
4. 1 tabs Balsamic Vinegar
5. 1 tabs rapadura sugar
6. 100g ricotta (I used Misty Mountains European Style Ricotta – Quark)
7. 4 eggs
8. ½ cup of pure cream
9. 40g of pecorino cheese grated

Yoghurt Dough Pastry Instructions

1. Cream yoghurt & butter.
2. Blend in flour & salt.
3. Cover & leave in a warm place for 12 to 24 hours.
4. Roll pastry on floured baking paper to desired size.
5. Line 30cm flan or tart dish with pastry.
6. Line with baking paper and weights and blind bake for 20 mins.
7. Remove weights and paper and bake for another 5-10mins until golden.
8. Allow to cool completely.

Ricotta Filling Instructions

1. Melt butter over low heat.
2. Add diced onions and sautee over low-medium heat until soft and golden.
3. Add sugar and balsamic and cook until reduced. Set Aside.
4. Whisk eggs, cream, pecorino and salt and pepper to taste.
5. Spread sautéed onions in pastry base and top with ricotta.
6. Pour over egg mixture.
7. Bake in mod. Oven for about 25-30 mins.
8. Serve with tomatoes and greens.
9. Lovely warm but also delicious served cold.

Notes

1. Optional: add chunks of feta cheese and or diced roast pumpkin after adding ricotta mix to pastry shell.

By Pinkfarm

Pinkfarm http://www.pinkfarm.com.au/