Baked Ricotta, Caramelised Red Onion, Prosciutto & Blueberry Tart

Ingredients

3/4 cup (110g) buckwheat flour
1 cup (100g) 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

FILLING

1 tablespoon olive oil
2 medium red onions, finely sliced
1 teaspoon fresh thyme
250g fresh ricotta cheese, thickly sliced
125g punnet fresh blueberries
6-8 slices, proscuitto
3 large eggs
1/4 cup (60ml) milk
sea salt & freshly ground black pepper

HAZELNUT DUKKAH

1 teaspoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons roasted hazelnuts
2 teaspoon dried chilli flakes
Sea salt & freshly ground black pepper, to taste

1

Preheat the oven to 200 °C. Lightly grease a 22 cm loose-based fluted square tart tin with oil. Refrigerate.

2

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.

3

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.

4

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.

5

Arrange the onion, ricotta, blueberries and prosciutto in the tart base.

6

Lightly beat the eggs and milk together in a medium bowl. Season with salt and pepper. Pour egg mixture into the tart.

7

Bake for 25–30 minutes, until egg is set and top golden brown. Leave in the tin for 10 minutes to cool slightly.

8

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.

9

Remove tart from the tin. Scatter with hazelnut dukkah. Slice to serve.
Note: The tart can be served warm, at room temperature or chilled. Vegetarians can omit the prosciutto, for an equally delicious tart.

Ingredients

110 g buckwheat flour

100 g finely ground hazelnuts

2 tbsp arrowroot

¼ tsp sea salt

1 large egg, lightly beaten

2 tbsp olive oil, plus extra for greasing

1 tbsp water

FILLING

1 tbsp olive oil

2 medium red onions, finely sliced

1 tsp fresh thyme

250 g fresh ricotta cheese, thickly sliced

68 slices, proscuitto

3 large eggs

60 ml milk of your choice

sea salt & freshly ground black pepper

HAZELNUT DUKKAH

1 tsp sesame seeds

1 tsp coriander seeds

½ tsp cumin seeds

2 tbsp roasted hazelnuts

2 tsp dried chilli flakes

Sea salt & freshly ground black pepper, to taste

Directions

1