Baked Ricotta Caramelised Red Onion, Prosciutto & Blueberry Tart
A tasty gluten free lunch or dinner idea. Vegetarians can omit the prosciutto for an equally delicious tart
How long will it take?
1 hour 15 minutes
What’s the serving size?
4 serves
What do I need?
- 3/4 cup (110 g) buckwheat flour
- 1 cup (100 g) finely ground hazelnuts
- 2 tablespoons arrowroot
- 1/ 4 teaspoon sea salt
- 1 large egg, lightly beaten
- 2 tablespoons olive oil, plus extra for greasing
- 1 tablespoon water
FILLING
- 1 tablespoon olive oil
- 2 medium red onions, finely sliced
- 1 teaspoon fresh thyme
- 250g fresh ricotta cheese, thickly sliced
- 125g punnet blueberries
- 6-8 slices, prosciutto
- 3 large eggs
- 1/4 cup (60ml) milk
- sea salt & freshly ground black pepper
HAZELNUT DUKKAH
- 1 teaspoon sesame seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoons roasted hazelnuts
- 1/2 teaspoon dried chilli flakes
- Sea salt & freshly ground black pepper, to taste
How do I make it?
- Preheat the oven to 200 °C. Lightly grease a 22 cm loose-based fluted square tart tin with oil. Refrigerate.
- To prepare the pastry, place the buckwheat flour, ground hazelnut, arrowroot and salt in a large bowl and stir to combine. Add the egg, oil and water. Stir to form a sticky dough.
- Press the dough evenly into the base and sides of the prepared tin. Prick the base several times with a fork. Bake for 15 minutes, or until crisp and golden.
- Meanwhile to prepare the filling, heat the oil in a large frying pan over low heat. Cook the onion, stirring occasionally for 10 minutes, or until softened and caramelised.
- Arrange the onion, ricotta, blueberries and prosciutto in the tart base.
- Lightly beat the eggs and milk together in a medium bowl. Season with salt and pepper. Pour egg mixture into the tart.
- Bake for 25–30 minutes, until egg is set and top golden brown. Leave in the tin for 10 minutes to cool slightly.
- To make the dukkah, dry fry sesame, coriander and cumin seeds in a small frying pan over low heat, until the sesame seeds are lightly toasted and spices fragrant. Using a small mortar and pestle, coarsely crush the toasted seeds, hazelnuts and chilli flakes together.
- Remove tart from the tin. Scatter with hazelnut dukkah. Slice to serve.
- Note: The tart can be served warm, at room temperature or chilled.
