Ricotta Tart

Think of a savory cheesecake, but much lighter and with Mediterranean flavors. This Ricotta Tart is great for lunch with a green salad, or as an appetizer. The crust needs to be baked beforehand so plan ahead. I also followed Yotam's recommendation and added goat cheese to the filling which gave it a nice, slightly sour flavor.

Ricotta Tart
(Yotam Ottolenghi)
6 - 8 servings

• 200 g/7 oz shortcrust pastry (I used the recipe below)
• 30 g/ 1 oz unsalted butter
• 3 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 5 garlic cloves, peeled and chopped
• 3 eggs
• 2 yolks
• 500 g/ 17.6 oz ricotta
• 20 g/ 2 Tbsp chopped basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 200 g/ 7 oz sundried tomatoes (plus a little of their oil)
• 6 sprigs fresh thyme

1.Heat the oven to 170C/335F/gas mark 3. Roll out the pastry and cut out a circle that is just slightly larger than the base of a 24cm /9,5" spring-form cake tin. Place this inside the tin and refrigerate for 30 minutes. Cover with baking paper and baking beans, and bake blind for 15 minutes. Remove the beans and paper, and bake for another 10 minutes, or until the pastry is cooked through and golden. Remove from the oven and set aside to cool down.

2.Meanwhile, heat the butter and oil in a large frying pan over low-medium heat, then sauté the onions and four of the garlic cloves, stirring from time to time, for 20 minutes or so, until the onions are soft and sweet but haven't taken on any colour. Set aside to cool.

3.Whisk the eggs and yolks in a large mixing bowl, preferably with an electric mixer, until light and airy. Add the ricotta carefully and work just until it is well incorporated. Fold in the onion and garlic mix, basil, salt and pepper, then pour over the pastry and bake for 45-50 minutes, or until just set.

4.While the tart is in the oven, blitz the sundried tomatoes, the picked leaves of three thyme sprigs, the reserved chopped garlic, a pinch of salt and a few tablespoons of the tomato oil – you want a smooth paste. Spread this mix evenly over the top of the tart as it comes out of the oven, top with three whole thyme sprigs, then return to the oven for five minutes. Remove, leave to cool, and serve warmish or cold.

Shortcrust Pastry

150 g / 3.5 oz AP Flour

75 g/ 2.64 oz cold Butter, diced

30 ml/ 1oz Ice Water

Pinch of salt

Mix everything together quickly either with your fingers or with a food processor until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.