Mediterranean Savory Ricotta Tart with Sun-Dried Tomatoes and Basil

Savory Ricotta Tart Recipe: A Perfect Dinner Delight

This Savory Ricotta Tart recipe combines the richness of creamy ricotta cheese with the brightness of sun-dried tomatoes and the aromatic herbs of basil, making it a fantastic choice for a cozy dinner. The buttery, flaky shortcrust pastry perfectly complements the savory filling, creating a balanced and flavorful tart that’s sure to impress. Ideal as an appetizer or a main course paired with a mixed vegetable pasta, this tart is a true celebration of fresh ingredients and simple flavors. Let’s dive into this delightful recipe.

Ingredients

Nutritional Information (Approximate per Serving)

Instructions

1. Prepare the Shortcrust Pastry

• Preheat your oven to 200°C (392°F).
• Lightly grease a 21 cm loose-bottomed fluted tart tin, or if you prefer, 12 mini tart molds.
• In a food processor, combine chilled butter, flour, and salt. Pulse until the mixture resembles breadcrumbs, which should take about 2-3 minutes.
• Add the whole egg and lemon juice (or vinegar), and pulse until the dough begins to form a ball.
• Turn the dough onto a floured surface and gently knead to bring it together. Be cautious not to over-knead, as it could make the pastry tough.
• Wrap the dough in cling film and chill it in the refrigerator for at least 30 minutes.

2. Prepare the Filling

• In a bowl, mix together the ricotta cheese, sun-dried tomatoes, basil leaves, black olives, red chili flakes, and salt.
• Set the filling mixture aside to allow the flavors to meld.

3. Roll and Blind Bake the Pastry

• Take the chilled pastry dough out of the refrigerator and roll it out on a floured surface to about 2-3 mm thickness.
• If you find the dough tough to roll, you can use baking parchment to help with the process.
• Gently transfer the rolled dough into the prepared tart tin or molds, pressing it into the edges.
• Trim any excess dough with a sharp knife and prick the base with a fork to prevent it from puffing up during baking.
• Lay a piece of baking paper over the pastry base and fill it with baking beans (or dried beans like rajma or chana) to blind bake.
• Bake the tart crust in the preheated oven for 15-20 minutes or until golden.
• Once done, remove the tart from the oven, discard the beans, and the baking paper. Return the crust to the oven for an additional 5 minutes to crisp up.

4. Fill and Final Bake

• Carefully fill the pre-baked tart shell with the ricotta mixture, spreading it evenly.
• Place the tart back in the oven and bake for an additional 15 minutes, or until the filling is firm and slightly golden on top.

5. Serving

• Once baked, remove the tart from the oven and allow it to cool slightly before slicing.
• Serve your Savory Ricotta Tart warm as an appetizer or pair it with mixed vegetable pasta for a wholesome, satisfying dinner.

Tips & Variations

• Herb Variations: You can substitute the basil with other fresh herbs like thyme or oregano for a different flavor profile.
• Vegetable Add-ins: Feel free to add other vegetables like sautéed spinach or caramelized onions to the filling for extra texture and flavor.
• Pastry Tip: If you want a flakier texture, use a pastry cutter to cut the butter into the flour mixture rather than using a food processor.
• Mini Tart Version: This recipe can easily be adapted for mini tarts. Simply divide the dough and filling among the mini tart molds and bake accordingly.

Final Thoughts

This Savory Ricotta Tart Recipe is an elegant and delicious choice for any occasion. The buttery shortcrust pastry combined with the creamy ricotta filling, accented by sun-dried tomatoes and olives, offers a burst of Mediterranean flavors. It’s easy enough for a weeknight dinner and sophisticated enough for a dinner party or special gathering. Pair it with a crisp salad or pasta for a complete, satisfying meal. Enjoy!