It's June now and it is time to make the most of all the greenies we can get hold of: from colourful salad leaves, to beetroot, asparagus, spinach, fresh beans..and with plenty more to come during the next few months it is a real celebration of colours, enough to make our daily meals such a strong contrast to those rich, heavy and often monotonous winter meals.
Today I am sharing my savoury tart recipe which is made with beans, ricotta and a touch of saffron. The saffron adds a certain depth to the flavour and a splash of colour. Like everything else food also needs to be visual. If it looks interesting and inviting you will enjoy it even more.
Have a good week X
- Prep Time : 45 minutes
- Cook Time : 45 minutes
Put the flour on your working top and with a fork combine it with the egg, the softened butter and salt. Work the ingredients quickly and add water as needed to make a smooth ball. Wrap it in cling film and leave it in the fridge for 30 minutes.
With a rolling pin flatten the pastry and put it in a greased round baking tin.
Wash and trim the beans. Cook them in hot salty water for about 8-10 minutes until tender.
In the meantime make the filling by mixing the ricotta with the eggs, grated cheese and the soaked saffron stems.
Drain the beans and let them cool down.
When the pastry is cooked spread some ricotta filling over it and some of the beans.
Cover with the remaining filling and arrange the beans over it.
Cook at 180C for about 30 minutes.