Three Onion and Ricotta Tart

By Trix

This recipe goes along way. Make the crust up to a day ahead or freeze up to 6 weeks before adding filling. You crust is great for quiche or savoury pies. Leeks are used in this recipe and add great onion flavour....love the mixture of red onions leeks and green spring onions. This recipe yields 1 16" tart or 16 to 20 wedges. Can be made into mini tarts .

Ingredients

• Cornmeal Crust:
• 1 1/2 cups Flour
• 1/4 cup Cornmeal
• 1/2 tsp Salt
• 1/2 cup Butter
• 1/2 cup Water
• Put flour, cornmeal and salt in a mixing bowl. Cut in the butter. Gradually mix in the water and knead to form the dough. Form into a ball and chill for one hour.
• Topping:
• 3 1/2 cups Thinly Sliced Leeks, white and pale green parts only
• 3 tbsp Olive Oil
• 1 1/2 cups Thinly Sliced Red Onion
• 1 cup Finely Sliced Green Onion
• to taste Sea Salt and Freshly Ground Black Pepper
• 2 Eggs, beaten
• 1 cup Crumbled Ricotta (or soft ricotta)
• 2 tbsp Grated Parmesan

Details

Adapted from seasonedsolutions.ca

Preparation

Step 1

In a non-stick skillet, sauthe leeks in olive oil over medium heat until tender, without browning. Stir in the red and green onions and sautntil all the onions are tender. Remove from the heat and season with salt and pepper. Mix in the eggs and ricotta cheese, that have been blended well together.

Preheat oven to 375 F. On a lightly floured counter, using a rolling pin and a bit of flour sprinkled over the surface of the dough, roll out the dough to a 13" round. Transfer to a baking sheet, (aluminum baking sheet or one covered with parchment). Fold over outer one-inch of dough forming a double-thick rim. Spread the topping evenly over the crust. Bake the tart at 375 F for 10 minutes. Sprinkle the Parmesan cheese over the tart and continue baking until the crust is golden, about 20 minutes. Cut into wedges and serve.