Emerald Garden Tartlet
This Emerald Garden Tartlet has a golden, flaky crust and a rich, savory veggie filling. It's a pretty dish that's perfect for a weekend brunch or a light dinner.
Cook: 60 min · Serves 4 · Difficulty: Medium · Categories: Appetizer, Quick Meal, Western
Why this is good to eat
You'll love how the herby ricotta contrasts with the crisp crust. It's surprisingly simple to put together, and makes your kitchen smell amazing while it bakes. Great for using up whatever green veggies are in your fridge.
Ingredients
- 1.25 cups whole wheat flour
- 0.25 teaspoon salt (for crust)
- 0.5 cup cold unsalted butter, cut into small cubes
- 4 tablespoons ice water
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 1 medium zucchini, thinly sliced
- 1 cup fresh spinach leaves
- 1 cup frozen green peas, thawed
- 0.5 cup fresh broccoli florets, small
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt (for filling)
Instructions
- To make the tart crust, in a large bowl, combine 1.25 cups whole wheat flour and 0.25 teaspoon salt. Add 0.5 cup cold unsalted butter, cut into small cubes, and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 4 tablespoons ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- While the dough chills, preheat your oven to 375°F (190°C).
- In a medium pan, heat 1 tablespoon olive oil over medium heat. Add 1 medium finely diced onion and cook for 5 minutes until softened. Add 2 finely chopped cloves garlic and cook for another 1 minute until fragrant.
- Add 1 medium thinly sliced zucchini, 1 cup fresh spinach leaves, 1 cup thawed frozen green peas, and 0.5 cup small fresh broccoli florets to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the spinach has wilted. Remove from heat and let cool slightly.
- In a separate bowl, combine 1 cup ricotta cheese, 0.25 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, 0.25 teaspoon black pepper, and 0.25 teaspoon salt. Mix well.
- Stir the cooked vegetables into the ricotta mixture until evenly combined.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough.
- Pour the vegetable and cheese filling into the crust and spread it evenly.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is set and lightly golden on top. Let the tart cool in the pan for 10 minutes before carefully removing the sides.
- Slice the Emerald Garden Tartlet into 4 equal portions and garnish each slice with a small fresh parsley sprig and a light sprinkle of freshly ground black pepper. Serve warm or at room temperature.
Frequently Asked Questions
How do I make Emerald Garden Tartlet?
To make this tartlet, you combine whole wheat flour and butter for a simple crust, then chill it. A savory filling is made by sautéing green vegetables with garlic and onion, then mixing them with ricotta, Parmesan, and fresh herbs. The filling is spread into the rolled-out crust and baked until golden.
How long does it take to make this recipe?
The Emerald Garden Tartlet takes approximately 60 minutes to prepare and cook. This includes 30 minutes for the dough to chill, and 30-35 minutes for baking, along with about 25 minutes of active preparation time.
How many servings does this recipe make?
This recipe is specifically designed to yield exactly 4 servings. The tartlet can be cut into four generous slices, making it perfect for a meal or an appetizer course.
Is this recipe vegetarian?
Yes, this Emerald Garden Tartlet is 100% vegetarian. It uses only plant-based ingredients like whole wheat flour and a variety of green vegetables, along with dairy products such as butter, ricotta cheese, and Parmesan cheese, making it suitable for a vegetarian diet.
Can I make this ahead of time?
You can prepare the tart crust dough a day in advance and store it in the refrigerator. The cooked tart can also be made a few hours ahead and gently reheated in the oven, or served at room temperature. leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.