Savory tart with fresh cheese and raw vegetables

Ingredients

• 250 g All-purpose flour (Sift before use)
• 125 g Cold butter (Cut into cubes)
• 1 unité Egg yolk (Large egg)
• 30 ml Cold water
• 1 pinch Salt
• 1 c. à soupe Sesame seeds (To sprinkle on the dough)
• 1 c. à soupe Melted butter (for brushing)
• 250 g Ricotta (Fresh cheese)
• 1 c. à soupe Lemon juice (Fresh, about 15 ml)
• 1 c. à café Honey
• 1 c. à soupe Olive oil
• 5 feuilles Fresh basil (Chopped)
• 200 g Cherry tomatoes (Wash and halve)
• 1 unité Cucumber (About 200 g, keep the skin, cut into ribbons)
• 100 g Parma ham (Sliced into strips)
• 30 g Parmesan shavings (copos) (To sprinkle)
• 1/4 tsp Ground black pepper

Instructions

1. Mix flour and butter

   In a bowl, combine the flour and cold butter cut into cubes. Rub with fingertips until a sandy texture forms.

   Time: PT5M

2. Add egg yolk, water and salt

   Make a well, add the egg yolk, cold water and a pinch of salt. Mix quickly until a homogeneous dough forms.

   Time: PT5M

3. Chill

   Form a ball, wrap in cling film and place in the refrigerator for 30 minutes.

   Time: PT30M

4. Roll out the dough and prepare the pan

   On a floured work surface, roll the dough to 3 mm thickness. Place it in the pan, fold the edges, brush with melted butter, sprinkle sesame seeds and prick the base with a fork.

   Time: PT10M

5. Blind bake

   Bake the tart at 180°C for 30 minutes until the crust is golden.

   Time: PT30M

   Temperature: 180°C

6. Cooling

   Remove the crust from the oven, let cool for 15 minutes, then carefully turn it onto a rack.

   Time: PT15M

7. Prepare the vegetables

   Wash the cherry tomatoes and halve them. Peel the cucumber, then cut into thin ribbons using a mandoline or vegetable peeler.

   Time: PT10M

8. Prepare the cheese filling

   In a bowl, mix the ricotta, lemon juice, salt, pepper, honey, olive oil and chopped basil until a smooth cream forms.

   Time: PT5M

9. Assemble the tart

   Spread the ricotta cream over the cooled crust. Arrange the halved cherry tomatoes, strips of Parma ham, rolled cucumber ribbons, sprinkle with parmesan shavings, drizzle with a splash of olive oil, add a few basil leaves and season with pepper.

   Time: PT10M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

25 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Cold butter: Vegetable margarine
• Instead of Egg yolk: Half a beaten whole egg
• Instead of Sesame seeds: Poppy seeds
• Instead of Melted butter (for brushing): Olive oil
• Instead of Ricotta: Fresh cheese, Fresh goat cheese
• Instead of Lemon juice: Apple cider vinegar
• Instead of Honey: Maple syrup
• Instead of Olive oil: Canola oil
• Instead of Fresh basil: Fresh oregano
• Instead of Cherry tomatoes: Small red peppers
• Instead of Cucumber: Zucchini
• Instead of Parma ham: Cured ham, Prosciutto
• Instead of Parmesan shavings (copos): Grated Pecorino

Equipment Needed

• Mixing bowl
• Rolling pin
• Tart pan (25‑28 cm)
• Oven
• Fork (for pricking the dough)
• Kitchen brush
• Chef's knife
• Vegetable peeler
• Mandoline or julienne slicer (optional)
• Spatula or wooden spoon
• Cooling rack (optional)
• Cling film
• Floured work surface

Critical Steps — Do Not Skip

• Chill the dough (30 min)
• Blind bake (30 min at 180°C)
• Cooling before filling
• Final assembly (filling and decoration)

Chef Tips from the Video

• Lightly sprinkling sesame seeds before baking adds extra crunch.
• A drizzle of reduced balsamic vinegar on the cherry tomatoes before plating adds a touch of acidity.
• Using semi‑salted butter for the crust reduces the amount of added salt.

Troubleshooting

Storage

Refrigerator: Keep the tart covered in the refrigerator for up to 2 days.

Freezer: Not recommended – the ricotta may separate.

Room temperature: Can be served at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled.
• The ricotta cream can be made 4 hours ahead and kept in the refrigerator.
• The vegetables can be pre‑cut, then drizzled with a splash of lemon juice to prevent oxidation.