Corn, Spring Onion, and Ricotta Tart

By lorik

Ingredients

• Tart Shell:
• 115 grams (1 cup) sifted plain flour
• 115 grams (3/4 cup) uncooked polenta
• 115 grams (1/2 cup) butter, plus extra for greasing
• 1 egg
• pinch sea salt
• 1 tablespoon ice water
• Filling:
• 3 ears of corn
• 4 eggs
• 3 spring onions, thinly sliced
• 100 grams (scant 1/2 cup) fresh ricotta
• 1/4 cup double cream or heavy cream
• few big pinches of salt
• Freshly-ground pepper

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Start with the pastry: Place flour, polenta, butter, and salt into a food processor and pulse until the butter is combined. Add the egg and iced water. Pulse until the mixture comes together.
Turn dough out onto a lightly-floured bench and knead for a minute. Form the dough into a ball and cover with cling film. Refrigerate for 30 minutes.
Preheat oven to 200°C (395°F). Take the pastry out of the fridge, and roll out both sides until you have a circular shape about 4 millimeters thick and wide enough to fit in a large flan tin. Grease a flan tin very well with butter and lay the pastry over the top. Press the sides in with your fingers, then run the rolling pin over the top of the tin to trim off any excess -- keep the leftover pastry in case you need to patch up any holes.
Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the oven to bake for about 20 minutes.
While the pastry is baking, remove the kernels from the corn cobs. Place the 4 eggs, cream, salt, and corn kernels into the food processor (no need to wash it after making the pastry!) and pulse briefly until combined. Stir in the thinly sliced spring onions.
When the pastry is ready, remove it from the oven and pour in your egg mixture. Break the ricotta up into small chunks and dot it evenly around the mixture. Place it back into the oven and bake until set, about 20 minutes. Grind over some freshly-cracked pepper before serving.