Savory Cheese Tart with Ricotta and Artichokes

Ingredients

• 250 g flour
• 0.5 tsp Salt
• 100 g butter
• 1 egg
• flour (for working)
• olive oil (for the pan)
• 60 g pine nuts
• 4 artichoke hearts (pickled)
• 4 slices prosciutto
• 4 eggs
• 150 ml whipping cream
• 40 g grated Parmesan
• 250 g ricotta
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• nutmeg

Instructions

1. 1.

   Knead flour, salt, butter, egg and 4-5 tbsp ice‑cold water into a shortcrust dough, shape into a ball, wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection) and oil the tart tin with olive oil.

3. 3.

   Toast pine nuts in a dry pan until golden brown, then remove and cool.

4. 4.

   Roll out the dough on a lightly floured surface and line the tin, shaping a small rim. Drain the artichokes, halve them and lay them with prosciutto on the base. Pulse half the pine nuts in a food processor. Whisk eggs, cream and parmesan together; fold in ricotta and ground pine nuts. Season with salt, pepper, lemon juice and nutmeg. Spread the mixture over the dough.

5. 5.

   Bake the tart for about 40 minutes until golden brown. Sprinkle with remaining pine nuts and serve cut into pieces.