Herbed Ricotta Tart

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.

half-pound (250g) bunch green garlic (or scallions)
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 green garlic (or scallions) 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 green garlic or scallions.

(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.