A. savory treat on a crisp pastry base!
Ingredients
Ricotta cheese ½ cup
Heavy cream ¼ cup
Unsalted butter 3 tbs
Arrowroot or tapioca flour 3 tbs
Scallions 3 bunches
Parsley 3 tbs
Dill 3 tbs
Black pepper ½ tsp
Salt ½ tsp
Tart / pastry base
AP flour 1 cup
Semolina (sooji) 1 tbs
Baking powder 1 tsp
Salt 1/2 tsp
Ghee 3 tbs
Cold butter 2 tbs
Sugar ½ tsp
Method
1) Make the pastry dough. Mix all the dry ingredients in a bowl. Cut in the cold butter. Use very little cold water and gently knead it until the flour gets together and makes a firm dough.
2) Preheat oven to 425 F. Grease a 9 inch tart pan with butter or line with parchment paper.
3) Line the pan with pastry dough carefully pressing the edge against the sides. Trim the edges.
4) Add ricotta cheese in a large bowl, add the arrowroot powder and cream. Whisk it together. Add about 2 tbs of minced scallions, dill and parsley. Season with salt and pepper. Keep aside
5) Slice the remaining scallions into ½ inch pieces and sauté them in a little butter for a couple of minutes.
6) Brush the base of tart pastry with butter or ghee. Add a layer of sautéed scallions. Pour the ricotta cheese mixture on top. Scatter remaining scallions on top.
7) Bake for 20 mins until the filling is set. Rest for 5 mins.
8) Enjoy!
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