Wild De­li­cious Triple Greens and Ricotta Tart by Am­ber Rose

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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

Serves 6

Tart shell

250g plain flour, e.g. spelt or white

stone­ground pinch of sea salt

90g cold un­salted but­ter, cubed 3 large free-range egg yolks


200g spinach

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

Salad top­ping

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.

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