Spring Ricotta Tart with Edible Weeds
What better way to celebrate spring than with a flavorful spring ricotta tart with edible weeds? I used spinach and 4 other weeds for this tart, and the result is astonishing!
Ingredients
For the savory tart dough:
- 180 g 1 1/2 cups all-purpose flour
- 80 g ⅔ cup whole grain flour
- 80 g 1/3 cup butter
- 80 ml 1/3 cup ice cold water
- ½ tsp salt
For the filling:
- 500 g 17 oz ricotta
- 300 g 10.5 oz spinach
- a handful of edible weeds - watercress cheeseweed, arugula, chenopodium album, orache
- 150 g old cows cheese crumbled
- a couple of spring onion and spring garlic
- a handful of parsley and dill
- 3 eggs
- 120 g 4 cups Pure Whey protein powder from Gym Beam - if you don't want a high protein tart, you can replace it with flour
- 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 when the dough has compacted, turn off the food processor.
- Move the tart dough on the work table which was previously lightly powdered with flour and knead it for about 1 minute, until smooth.
- Wrap the dough in plastic wrap and put it in the fridge for about 30-45 minutes before using.
For the tart:
- Add all the ingredients (except the dough) to a blender. Blend until you end up with a creamy mixture.
- Put the dough in a big tart pan (approx. 35cm diameter). Press the dough and gently lift it to coat the walls of the pan as well. If you're using store-bought dough, it will come with a baking sheet included, which you can leave on. If you choose to make your own dough from scratch, make sure to add a baking sheet to the pan first.
- Bake the tart at 200C for 20 minutes.
- Let it cool before serving.
- Enjoy!