Tart with wild garlic, bacon and ricotta
4 servings
20 minutes
Here wild garlic is combined with shallots and young spinach, which only makes the greens benefit. The recipe mentions shortcrust pastry, and it is not at all necessary to make it yourself - universal store-bought will do just fine.
1
Preheat the oven to 190 degrees.
2
Roll out the chilled shortcrust pastry to fit a round, shallow dish (22–25 cm). Press it in tightly and create edges. Prick in several places with a fork. Cover with foil and fill with beans to prevent the pastry from rising during baking. Bake for about 15 minutes, then remove the foil and beans and bake for another 7 minutes until golden. Cool in the dish.
- Shortcrust pastry: 500 g
3
Meanwhile, heat the pan well and fry the bacon slices until crispy. Transfer to a paper towel and let cool.
- Bacon: 4 pieces
4
Leave about 1 tablespoon of bacon fat in the pan and sauté the thinly sliced shallots until soft, then add spinach and sauté, stirring, for a few more minutes. Let it cool slightly and transfer to a blender.
- Shallots: 1 piece
- Fresh spinach leaves: 3 glasss
5
Add ricotta, an egg, a little salt (be careful as the bacon is very salty), and pepper to the spinach. Blend until smooth.
- Ricotta cheese: 1.5 glass
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Pour a little water into the same pan and add whole leaves of ramson. Sauté lightly until soft.
- Wild garlic: 18 stems
7
Place the cheese-spinach filling in the cooled sand mold, then arrange pieces of bacon and ramson leaves on top.
- Bacon: 4 pieces
- Wild garlic: 18 stems
8
Bake at 190 degrees for 35–45 minutes, until the filling rises slightly and the dough is well browned.