Ricotta brings out the best of this cheesy tart
Ricotta might not get the same limelight as mozzarella or other celebrated Italian cheeses, but it deserves a spot on your table.
Tasting ricotta fresh from the pot, still warm and delicate, is an experience that’s hard to forget. I’ll never shake the memory of standing in a small sheep dairy high in the hills of Tuscany, spooning just-made ricotta into my mouth. The warmth and freshness of that cheese were unforgettable – a taste so clean and pure, it’s stayed with me ever since.
Ricotta might not get the same limelight as mozzarella or other celebrated Italian cheeses, but it deserves a spot on your table. Technically, though, ricotta isn’t a cheese but a by-product of the cheesemaking process. It’s a perfect example of how Italians create ways to avoid wasting food. “Ricotta” means “recooked”, which is exactly how it’s made.
In Italy, I travelled across the country meeting producers from the Slow Food movement. One of the most memorable encounters was with a family who had been making extraordinary cheeses from their flock of sheep for generations. After spending the morning cheesemaking, we sat down for lunch. The mother had prepared a rustic ricotta and wild greens pie, with the greens foraged from fields behind us.
Today’s recipe is inspired by that memorable lunch. Try seeking out the best ricotta you can find – Paesanella and Vannella are two of my favourite brands. You don’t want to be reaching for the smooth, overprocessed kind – not only because these lack the texture but because they are often made from UHT milk, which lacks the fresh flavour that makes ricotta so special. Since ricotta is such a simple recipe, the quality of the milk is important.
For the pie, I’ve used Carême’s spelt puff pastry for the base because I love its nutty texture and convenience. However, any puff pastry or savoury pastry will work just as well. Just be sure to prebake it, to avoid a soggy base. The greens are interchangeable, as are the herbs for that matter.
For another ricotta option try my sweet ricotta creams.
Rustic ricotta and greens pie
This rustic pie features a puff pastry that creates a lovely, puffy, and flaky crust. I’ve made this tart using both a 25cm-wide dish (5cm deep) and a 27cm-wide dish (3cm deep). Just ensure the pastry covers the base and sides, allowing for some overhang. Puff pastry is forgiving, so you can piece two pieces together if needed. Feel free to play around with types of greens.
Ingredients
- 375g (2 sheets) spelt or regular all-butter puff pastry
- 2 medium zucchinis, grated
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced or finely chopped
- 70-80g (1 big handful) silverbeet leaves, chopped
- 50-60g (1 big handful) baby spinach, chopped
- 3 tablespoons chives, finely chopped
- ½ cup parsley, roughly chopped
- ¼ cup dill leaves, finely chopped, optional
- 5 eggs
- 180ml pure cream
- Salt and pepper
- 1 lemon, zest only
- 200g (1 cup) full-fat ricotta
Method
- Preheat the oven to 200C (180C fan-forced). Grease your quiche or tart dish and line the base with baking paper. Roll out the pastry to cover the base and right up the sides. Settle pastry into the dish. Prick the base and cover with baking paper. Top with dried beans, rice, or pastry weights. Bake for 10 minutes, then remove the baking paper and weights, and bake for an additional 8 to 10 minutes to let the base colour. The pastry might puff up, but that’s fine — it will settle with the filling. Leave to cool slightly. Reduce the oven to 180C (160C fan-forced).
- Meanwhile, grate the zucchinis and squeeze out as much liquid as possible. Set aside. In a frypan, heat 1 tablespoon of olive oil and add the finely chopped garlic. Sauté for 30 seconds, then add the silverbeet and baby spinach. Cook for about 40 seconds or until wilted. Turn off the heat, leave to cool slightly, then squeeze out as much liquid as you can.
- In a bowl, whisk the eggs and stir in the cream, seasoning generously with salt and pepper. Add your zucchini, silverbeet and spinach mix, parsley, chives, dill if using, and lemon zest to the egg mixture and mix well. Crumble half the ricotta over the base of the tart. Pour in your filling and crumble the remaining ricotta over the top of the tart. Slide it into the oven and bake for 30-40 minutes or until the filling is set.
- Leave to cool for 20 minutes to allow to fully set before slicing. Best served warm or at room temperature. Serves 6-8