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The spring onion tart is sitting on a wooden chopping board. A slice has been cut and pulled away from the rest of the tart. To the left of the chopping board is a pizza butter with a wooden hadle which has been used to cut the tart. There is also a honey drizzler and several hazelnuts around the chopping board.

Charred Spring Onion Tart with Ricotta and Cheddar

★★★★★ 5 from 5 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Vegetarian

Description

Puff pastry is covered with a mixture of ricotta, cheddar and chives, then charred spring onions are added with a sprinkle of hazelnuts and a drizzle of honey to make this simple Spring Puff Pastry Tart!

Ingredients

Scale

For the filling:

  • 250 grams ricotta
  • 75 grams mature cheddar cheese, grated
  • 2 tablespoons chives, chopped
  • 1 heaped teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

For the tart:

  • 1 tablespoon oil
  • 450 grams spring onions, ends and outer layers removed. 
  • 1 sheet of ready rolled puff pastry
  • 1 tablespoon chopped hazelnuts
  • Honey, to drizzle

Instructions

  1. Pre-heat the oven to 200 degrees centigrade.
  2. In a mixing bowl combine the ricotta, cheddar, chives, lemon zest, salt and pepper. Set aside.
  3. Heat 1 tablespoon of oil in a cast iron frying pan over medium heat. Lay the spring onions in a single layer in the pan and cook for 4-5 minutes, turning occasionally. The spring onions are done when they have developed a golden brown char on approximately 50% of their surface area and they have softened. Do this in batches if your frying pan isn’t big enough. Once done set aside.
  4. Remove the pastry from the fridge 10 minutes before you need to use it to ensure it is still cold. Lay the pastry out onto a baking tray. Score a line around the edge of the pastry, leaving a 1-centimetre gap. Prick the base of the pastry inside the scored line with a fork.
  5. Cover the pastry with a layer of baking paper to stop it getting too brown then place it into the oven and cook for 20 minutes.
  6. Remove the pastry from the oven and use a wooden spoon or fish slice to press down the centre of the tart ready for the filling.
  7. Spoon the ricotta mixture onto the pastry base, using a knife to spread it evenly.
  8. Lay the spring onions vertically along the tart. Then top with chopped hazelnuts.
  9. Bake the tart for another 10-15 minutes until the ricotta mixture has warmed through and the crust is golden brown.
  10. Drizzle with honey before serving!

Notes

  • I like to prepare the ricotta filling and spring onions before getting started on the pastry. This is to keep the pastry cold and allows the filling to come to room temperature while I focus on cooking the pastry properly. If you are a little more organised you could start cooking the pastry base while preparing the fillings.

Keywords: Puff pastry tart, puff pastry, spring onion tart, scallion tart, vegetarian dinner

Find it online: https://elizabethchloe.com/charred-spring-onion-tart-with-ricotta-and-cheddar/

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