Go Back
–+ servings
Spring Ricotta Tart with Edible Weeds recipe Tarta sarata cu ricotta si buruieni comestibile din gradina

Spring Ricotta Tart with Edible Weeds

A flavorful spring ricotta tart baked with spinach and a handful of edible weeds - a fresh, savory way to celebrate the season.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 8

Ingredients 

For the savory tart dough:

  • 180 g all-purpose flour
  • 80 g whole grain flour
  • 80 g butter
  • 80 ml water ice cold
  • ½ tsp salt

For the filling:

  • 500 g ricotta
  • 300 g spinach
  • edible weeds (watercress, cheeseweed, arugula, Chenopodium album, orache) a handful
  • 150 g old cow's cheese crumbled
  • spring onions and spring garlic a couple of each
  • parsley and dill a handful
  • 3 eggs
  • 120 g whey protein powder optional; swap for flour if you don't want a high-protein tart
  • salt and pepper to taste

Instructions

For the savory tart dough:

  • Add all the savory tart dough ingredients, except for the ice-cold water, to a food processor and process on medium speed.
  • Gradually add the ice-cold water and, once the dough has come together, turn off the food processor.
  • Turn the dough out onto a work surface lightly dusted with flour and knead for about 1 minute, until smooth.
  • Wrap the dough in plastic wrap and chill in the fridge for about 30-45 minutes before using.

For the tart:

  • Add all the filling ingredients (except the dough) to a blender and blend until you have a creamy mixture.
  • Press the dough into a large tart pan (approx. 35 cm diameter), gently lifting it to line the walls as well. If you're using store-bought dough, it usually comes with a sheet of parchment paper you can leave on; if you made your own dough, line the pan with parchment paper first.
  • Pour the filling into the dough-lined tart pan, then bake at 200°C (400°F) for about 20 minutes, until the center is set and the edges are golden.
  • Let the tart cool before serving.
  • Enjoy!

Notes

Store leftovers covered in the fridge for up to 3 days and serve warm or at room temperature. Remember the dough needs to chill 30-45 minutes before baking, so factor that into your timing.