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A slice of tarragon and ricotta summer tart on a plate, garnished with shaved courgettes, lettuce, borage flowers and balsamic vinegar.

Tarragon and Ricotta Summer Tart

Rosanna Stevens
A light and refreshing Tarragon and Ricotta Summer Tart that's excellent served chilled for an easy al fresco lunch.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 492 kcal

Equipment

Ingredients
 

Shortcrust pastry

  • 115 grams (½ cup) butter
  • 230 grams (2 cups - 2 tbsp) plain flour
  • 1 teaspoon salt
  • 1 egg yolks
  • 3-8 tablespoon (3 tablespoon) water

Tart filling

  • 225 grams (1 cup) Ricotta cheese
  • 50 ml (¼ cup) milk
  • 50 ml (¼ cup) cream double cream/heavy cream
  • 3 eggs
  • 100 grams (1 cup) Parmesan finely grated
  • 20 grams (5 tablespoon) fresh tarragon chopped
  • Salt and pepper

Instructions
 

Shortcrust pastry

  • Sift the flour and salt into a large mixing bowl and add the butter in 1-inch cubes. Use your fingertips to quickly rub the butter and flour together until the mixture resembles coarse sand with no large clumps of butter.
  • Mix the egg yolk and cold water together and add half of it to the flour/butter mixture, swirling it in with one of your hands. Add more of the egg yolk/water one tablespoon at a time, until the pastry comes together into a ball with no crumbs left at the bottom of the bowl. Wrap in plastic food wrap and refrigerate for 30 minutes.
  • Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit.
  • Roll the pastry out and fit it into your greased tart case. Prick the base lightly all over with a fork.
  • Line the inside of the pastry case with parchment paper and fill it with baking beads.
  • Place the tart crust on a baking tray in the oven and blind-bake it for 15 minutes. Remove the beads, and bake for a further 5-10 minutes or until the pastry is a light golden brown.

Baking the tart

  • Turn the oven down to 175C/345F.
  • Whisk together the eggs, ricotta, lemon juice, cream, milk, grated parmesan, tarragon, and lemon juice. Season with salt and pepper and leave covered at room temperature for 20-30 minutes to remove the chill.
  • Pour the tarragon and ricotta tart filling into the baked tart crust and bake for 20-30 minutes. It is done when the center still ripples very slightly when you gently nudge the tray.
  • Allow the tart to cool completely before refrigerating until chilled.

Nutrition

Calories: 492kcalCarbohydrates: 34gProtein: 19gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 196mgSodium: 851mgPotassium: 256mgFiber: 1gSugar: 1gVitamin A: 1215IUVitamin C: 2mgCalcium: 356mgIron: 4mg
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