medieval shallot-ricotta tart recipe
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • FOR THE PATE BRISEE: 1¾ cups (250g) flour
  • 9 tablespoons (125g) cold butter
  • ⅓ cup (10 cl) water, approx
  • 1 scant teaspoon salt
  • FOR THE FILLING: 1 generous pound (500g) of shallots
  • drizzle of olive oil
  • 5 ounces (142g) diced pancetta
  • 10 ounces (283g) ricotta, mixed with 2 tablespoons of heavy cream
  • 1 egg
  • 5 threads of saffron
  • ½ teaspoon kosher salt
  • a few leaves of fresh basil, in chiffonade
Instructions
  1. SPECIAL EQUIPMENT: 10-inch (25 cm) tart pan. I used my Springform pan.
  2. Line your tart pan with parchment on the bottom.
  3. Cut butter into small pieces, then rub into the flour using your fingers. Rub until the mixture looks like sawdust.
  4. Dissolve the salt in half of the water, then add to the flour mixture.
  5. FOR THE PATE BRISEE: Combine the flour and water with your fingertips, gently and without overworking, just until dough comes together.
  6. Add more water if needed to create a cohesive dough without being too wet.
  7. Form into a disk, wrap in plastic wrap or waxed paper, and chill in refrigerator for at least 2 hours before using. (I chilled mine for 2 days, because it was the only time I had to make the tart. It rolled out without a problem.)
  8. FOR THE FILLING: Preheat the oven to 400 degrees F (200 degrees C). Set chilled pate brisee on countertop to warm slightly.
  9. Mince the shallots.
  10. Heat a skillet with a drizzle of olive oil, and cook the onions and pancetta for a few minutes, until the onions are soft and translucent and pancetta browns slightly. Cool slightly.
  11. While the shallots and pancetta are cooking, mix the ricotta and egg well, and add the saffron crumbled between your fingers.* Add the salt.
  12. Roll out the pastry to about 12-inches in diameter and place into lined tart pan. If using a Springform, the dough should reach about 2 cm up the sides to accommodate the filling.
  13. Mix the slightly cooled shallot-pancetta mixture into the cheese-egg mixture. Set aside.
  14. Line the pastry with foil and add pie weights (rice, dried beans, pennies).
  15. Bake for 10 minutes, then remove the foil and back for 5 more minutes.
  16. Remove from oven, add the filling, and bake for 35 to 50 minutes, checking at 35 minutes to make sure the tart is not burning. I baked my tart for 38 minutes, crust golden brown and shallot-ricotta filling just starting to become golden. Serve warm or at room temperature, sprinkled with the chiffonade of basil.
Notes
* If your ricotta is really crumbly, you'll have to smooth it out in a blender or food processor. The mixture doesn't have to be entirely smooth, but you don't want large chunks of ricotta. Regarding the saffron, to bring out the flavor, foil toast it before adding. See my post on saffron-fennel crackers for the discussion. It's not necessary but it may give the dish a little oomph.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/medieval-shallot-ricotta-tart-recipe/