Mains

GARDEN GREEN, LEEK & RICOTTA TART W/ HAZELNUT CRUST

February 24, 2020

This would have to be one of my favourite recipes. I make for new baby gifts, new home gifts, picnics, make ahead meals – you name it. The pastry is rich and buttery so slightly difficult to work with but I have a way of handling it so read on! Any greens and herbs will do just use the ricotta filling as a base. Sub leeks out for onions if you wish and any toasted nuts for the pastry are fine too. Enjoy x

Hazelnut pastry
1/2 cup hazelnuts, toasted
1 2/3 cups flour
1 tbsp sugar
1 teaspoon sea salt
125g butter, cold and cubed
2-3 tablespoons ice-cold water

Garden green and leek filling

6 cups spinach (or other greens like kale or silverbeet)
2 leeks, chopped
3 tablespoons olive oil
5 cloves garlic, minced
1/2 tsp chilli flakes
1 1/2 tsp fennel seeds
250g ricotta
1 cup parmesan, grated
1.5 cup herbs, chopped (e.g parsley, coriander, basil)
Zest of 2 lemons
2 eggs

Dough

Add the toasted hazelnuts to a food processor and pulse until fine. Add flour, sugar, and salt, and pulse. Add cubed butter and pulse until butter is pea-sized. Drizzle in cold water and pulse a few times until the dough just comes together.
On a floured surface, shape the dough into a flat disk, wrap and place in the fridge for at least 30 minutes (or up to 2 days). It freezes well for 3 months too if you want to make a few batches ahead.

Filling

Heat a large frypan on medium-low and add olive oil. Add leeks, plenty of salt and black pepper, chilli flakes and fennel seeds. Cook about 8–10 minutes until leeks are soft. Add garlic and cook another minute being careful not to burn.
Add garden greens along with a splash of water and continue to cook for another 8–10 minutes. You can cover but make sure the liquid has evaporated. Set aside to cool slightly.
Meanwhile, place the ricotta, parmesan, herbs, lemon zest, and eggs in a large bowl and mix well. Add the cooled leek/spinach mix and stir through.
Preheat the oven to 190C regular bake. (i.e. not fan bake)
Remove the dough from the fridge and let it rest for at least 10-15 minutes (so it’s rollable). Meanwhile cut a piece of baking paper to fit onto a baking tray. Place on your benchtop and sprinkle with flour.
Roll your  dough out on top of the baking paper to a size of 20 x 30 cm. Carefully lift and place on your baking tray before adding the filling.
Transfer the greens and leek mixture onto your dough, leaving about 5 cms along the edges. Gently lift a section of the dough up and around the filling using the baking paper to assist.
Place in the hot oven and bake until the crust is starting to brown (about 25 minutes). Reduce the heat to 160C and continue to bake until the crust is fully browned and the filling is set (about 20 minutes).
Remove from oven and allow to cool slightly before tucking in.

 

 

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