Wild Delicious Triple Greens and Ricotta Tart by Amber Rose
Ricotta is a great ingredient, and super-easy to make yourself. This tart has all the creaminess and crunch you could ask for, and can be served hot, warm or cold. Vegetarian
250g plain flour, e.g. spelt or white
stoneground pinch of sea salt
90g cold unsalted butter, cubed 3 large free-range egg yolks
250g baby kale
5 large eggs, lightly beaten finely grated zest of
1 ½ lemons
3 cloves garlic, crushed 100g finely grated parmesan 200g feta, crumbled
50g each pumpkin, sunflower,
sesame seeds, lightly toasted 550g ricotta, crumbled
2-3 handfuls of washed and drained
salad leaves, e.g. baby gem, rocket handful of microgreens or sprouts handful of lightly toasted seeds,
e.g. sunflower, pumpkin, sesame juice of ½ lemon extra virgin olive oil sea salt and freshly cracked black pepper edible flowers, e.g. broccoli, fennel, radish (optional)
To make the tart shell, place the flour, salt and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks, and pulse again to combine. The mixture should immediately come together. Shape into a ball, wrap in cling film and chill in the fridge for at least 1 hour.
Preheat oven to 180°C. Coarsely grate the pastry into a 25cm tart tin, then press it evenly into the sides and base. Prick the base of the tart with a fork, and chill in the fridge for 10 minutes. Cut a piece of baking paper big enough to line the inside of the tart. Scrunch it up, then un-scrunch and lay it on the pastry. Fill with baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 5 minutes. Reduce the oven to 160°C.
Fill a medium-sized saucepan half-full with water and bring to the boil. Add a few pinches of salt and drop the spinach and baby kale in for 1 minute. Transfer the greens to a colander and refresh under cold water. Drain and then tip onto a clean tea towel. Squeeze out any liquid. Place the greens in a blender and blitz to a coarse paste. Place the rest of the filling ingredients in a mixing bowl, add the greens and fold everything together. Scrape into the tart shell and pop it in the oven for 45-50 minutes. It should feel firm to the touch but still have a little give. When you feel it’s ready, set on a rack. When just cool enough to handle, carefully remove it from the tin.
Toss the salad leaves, microgreens and toasted seeds together and place on top of the tart. Drizzle with lemon juice and olive oil, scatter over flaky sea salt and cracked black pepper, and garnish with edible flowers, if you wish.