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Ricotta and herb tart
Ricotta and herb tart
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Impress guests with a chic ricotta and prosciutto tart for easy entertaining.
Ingredients:
  • 500.00 ml plain flour, sifted
  • 2.00 gm baking powder
  • Pinch salt
  • 100g butter, chilled, chopped
  • 5 eggs
  • 650g ricotta cheese
  • 62.50 ml grated parmesan cheese
  • 62.50 ml pitted black olives, chopped
  • 4 slices prosciutto, chopped
  • 2 tsp rosemary leaves, chopped
  • 40.00 ml flat-leaf parsley leaves, chopped
Instructions:
  • Preheat your oven to 200°C and position a baking tray on the bottom shelf.
  • In a food processor, blend flour, baking powder, salt, and butter until it looks like breadcrumbs. Add 1 egg and 1 tablespoon cold water. Blend until dough forms, adding more water if needed. Transfer to a floured surface, gently knead until smooth, shape into a 10cm disc. Wrap in greaseproof paper and chill in the fridge for 15 minutes.
  • Combine ricotta, parmesan, olives, prosciutto, rosemary, parsley, eggs, salt, and pepper in a bowl. Mix until fully incorporated.
  • Reserve one third of the pastry. Roll out the remaining pastry to a 32cm round and line a 5.5cm deep, 21cm (base) tart pan. Add the ricotta filling. Lightly beat the remaining egg and brush the pastry edge. Roll out the reserved pastry to a 26cm round, place over the filling, trim excess pastry, and cut a cross in the center. Brush with egg. Bake on a hot tray for 40 minutes or until golden. Cut into wedges and serve at room temperature.

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