Wednesday, May 2, 2012

Ricotta and feta tart

Ricotta and feta tart / Torta de ricota e feta

Because Jamie Oliver’s delicious escarole and salami tart was a great dish for lunch both at my house and at the office I felt like baking another savory tart – this time I had no smoked ham in my fridge (as the original recipe called for) but a tart made entirely of cheese (there’s parmesan in the pastry!) did not sound like a bad thing. And, indeed, it was not; I just regretted not adding a handful of chopped parsley to the filling before spreading it on the pastry.

Ricotta and feta tart
slightly adapted from the always delicious and beautiful Donna Hay Magazine

Pastry:
1 ¼ cups + 1 tablespoon (185g) all purpose flour
pinch of salt
½ cup + ½ tablespoon (120g) unsalted butter, cold and diced
½ cup (50g) finely grated parmesan
2 tablespoons sour cream*
2 egg yolks

Filling:
230g ricotta – I used homemade
50g feta, crumbled
1 egg
1 clove garlic, crushed
1 teaspoon Dijon mustard
finely grated zest of 1 lemon
salt and freshly ground black pepper

Make the pastry: place the flour, salt, butter and parmesan in a food processor and process for 1-2 minutes or until the mixture resembles coarse meal. Add the sour cream and yolks and process for 1-2 minutes or until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
Lightly butter a 24cm round pie dish or tart pan. Roll the pastry between two pieces of lightly floured baking paper until you get a 30cm round. Line the prepared dish with the pastry leaving a 5cm border overhanging the sides of the dish. Set aside
Preheat the oven to 200°C. Place the ricotta, feta, egg, garlic, mustard, lemon zest, salt and pepper in a bowl and mix well to combine. Spread the filling over the pastry and fold the border to form the outer crust of the tart**. Bake for 25-30 minutes or until golden.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

** I had trouble making the pastry border, so I removed the excess pastry and cut flower shapes with it using a cookie cutter, then I placed them on top of the filling before baking the tart

Serves 4

5 comments:

tanja said...

Parmesan in the pastry sounds fantastic, and this tart makes my mouth water... Great ingredients, and so lovely presented :)

Colores said...

such a perfect cheesy combination, feta and ricotta!!! surely to try it soon!! kisses

mireia badia said...

I love anything with cheese on it, this sounds delicious!!! I love the beautiful flowers too!!

Cleare TheRedTomato said...

love feta, love ricotta, so i love this tart! http://ilpomodorosso.blogspot.it/

Laura (Tutti Dolci) said...

How pretty, I love your flower toppers!

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