Savory Ricotta Tart Recipe

Step 1: To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling

Step 2: Preheat Oven to 200 degrees Celsius

Step 3: Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds

Step 4: For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs

Step 5: This will take 2-3 minutes

Step 6: Add egg and lemon juice and process until mixture forms a ball

Step 7: Turn onto a floured bench and gently knead to bring dough together

Step 8: Do not over knead as it will result in tough pastry

Step 9: Wrap in cling wrap and chill for at least 30 minutes

Step 10: To make the filling, mix all the ingredients required for filling in a bowl, and set aside

Step 11: Take out the Pastry dough and roll it into 2-3mm thickness

Step 12: Use dry flour or baking sheet if it is tough to roll otherwise

Step 13: Gently ease into prepared tart tin, pressing it into the edges of the tin

Step 14: Trim the extra sides with a sharp knife and prick the base using a fork

Step 15: Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden

Step 16: Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp

Step 17: Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes

Step 18: Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner