Tarragon and Ricotta Summer Tart

Step 1

Sift the flour and salt into a large mixing bowl and add the butter in 1-inch cubes. Use your fingertips to quickly rub the butter and flour together until the mixture resembles coarse sand with no large clumps of butter.

Step 2

Mix the egg yolk and cold water together and add half of it to the flour/butter mixture, swirling it in with one of your hands. Add more of the egg yolk/water one tablespoon at a time, until the pastry comes together into a ball with no crumbs left at the bottom of the bowl. Wrap in plastic food wrap and refrigerate for 30 minutes.

Step 3

Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit.

Step 4

Roll the pastry out and fit it into your greased tart case. Prick the base lightly all over with a fork.

Step 5

Line the inside of the pastry case with parchment paper and fill it with baking beads.

Step 6

Place the tart crust on a baking tray in the oven and blind-bake it for 15 minutes. Remove the beads, and bake for a further 5-10 minutes or until the pastry is a light golden brown.

Step 7

Turn the oven down to 175C/345F.

Step 8

Whisk together the eggs, ricotta, lemon juice, cream, milk, grated parmesan, tarragon, and lemon juice. Season with salt and pepper and leave covered at room temperature for 20-30 minutes to remove the chill.

Step 9

Pour the tarragon and ricotta tart filling into the baked tart crust and bake for 20-30 minutes. It is done when the center still ripples very slightly when you gently nudge the tray.

Step 10

Allow the tart to cool completely before refrigerating until chilled.