lemony ricotta tart with garlic scapes

June 11, 2012

herbs, flour, butter sage, oregano, and thyme. butter and flour. herb dough in waxed paper herbed dough in waxed paper bag. scapes garlic scapes. lemon zest, ricotta, garlic scapes, and thyme ricotta, eggs, garlic scapes, thyme, and lemon zest. lemon ricotta tart with garlic scapes tart, baked.

it’s getting to be the end of spring and that time of year when the heat from ovens begins to feel oppressive rather than comforting. but in these delicious days when the sun shines longer than it will all year, firing up the oven and baking a tart is just the recipe you need to showcase the season’s vegetables.
i’m a huge fan of the savory tart. it’s easy to make, impressive to serve, and delightful to eat. i like this recipe because there’s no need to precook the filling and the garlic scapes retain their sharp flavor. if you’re not busy photographing your every step and wiping buttery flour off of your camera, the whole thing comes together quickly. served with a side of spring greens and a squeeze of lemon and you’re on your way to reaching full-on springtime nirvana.
herbed crust recipe
1 cup of flour (plus more for rolling out the dough)
1 stick of cold butter (8 tablespoons), cut into pieces
a pinch of sugar
a pinch of salt
a few tablespoon cold water
a healthy handful of fresh chopped herbs. i used sage, oregano, and thyme, because that’s what i had.
using a pastry blender (or fork, or food processor) blend together butter, flour, salt, sugar and herbs until the consistency is crumbly and none of the butter pieces are too big. using your own two hands, form the mixture into a ball, adding cold water by the tablespoonful to combine. place ball of dough into a waxed paper bag (or whatever you use for wrapping) and flatten into a disc with the palm of your hand. pop the dough into the freezer for ten minutes, or into the fridge for longer. when it’s chilled, remove and turn disc onto floury surface to roll out. use your tart pan as a guide and roll into a circle large enough to fill the pan and its edges. pre-bake for ten minutes or so if you’re of the persuasion that likes things done right.
filling (adapted from carolyn cope’s recipe)
1 cup of ricotta
1 cup or so of chopped garlic scapes
zest from a lemon
a handful of thyme
2 eggs
salt and pepper to taste
combine all ingredients in a smallish-sized bowl and whisk with a fork to combine. pour mixture into your pre-baked tart crust and cook for 30 minutes, or until the middle of the tart has set and the pastry is thoroughly golden. serve hot or cooled. 

if you haven’t had your fill of garlic scapes, make pesto.

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9 Comments

  • Reply Sophie June 11, 2012 at 1:16 pm

    this looks so so good! im intimidated by both sweet and savory tarts but i love the sound of not having to pre-bake the crust. it takes out at least one step!

    • Reply Erin June 11, 2012 at 6:21 pm

      hey sophie, it's actually the filling that you don't have to pre-cook. i'd recommend pre-baking the crust to make sure that it's cooked through, though admittedly i'm skipped this step many times in the past and have never been terribly disappointed!

    • Reply Sophie June 12, 2012 at 12:40 pm

      ohh yess i see! sillyme! yeah whenever i read or watch tart recipes it always says to pre blind bake it, i don't know why, but it always made me afraid to try. but this one looks so good, that i'm just going to have to.

  • Reply Laura Jane June 11, 2012 at 1:44 pm

    wow, this sounds so delicious! think i will have to try this one…

  • Reply Rebecca D. Martin June 11, 2012 at 2:29 pm

    Yuuuuum. This is getting made in my kitchen. Soon.

  • Reply Shelly { @ Quiet Luxury } June 11, 2012 at 4:28 pm

    Mmmm, looks really good. I need to pin this.

  • Reply Michelle Branch June 11, 2012 at 9:41 pm

    Looks beautiful and delicious!

  • Reply tinajo June 11, 2012 at 10:36 pm

    That is so beautiful and looks delicious! 🙂

  • Reply Alexa June 12, 2012 at 3:37 am

    i made a quiche over the weekend and am with you on showcasing this season's bounty 🙂

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