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?
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
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
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.