Charred spring onion and ricotta tart
Serves: 4 as a main, 6 as a starter
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Charred spring onion and ricotta tart
Try this charred spring onion tart as a celebration of spring's arrival
Serves: 4 as a main, 6 as a starter
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
577Kcal
Fat
39gr
Saturates
19gr
Carbs
36gr
Sugars
11gr
Fibre
3gr
Protein
17gr
Salt
1.2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g spring onions (about 3 bunches), ends trimmed and outer layers removed
- 1 tbsp olive oil
- 1 x 320g sheet ready rolled puff pastry
- 1 x 250g tub ricotta - use vegetarian cheese if required
- 75g Gruyère*, grated finely - use vegetarian cheese if required
- ½ x 20g pack tarragon, chopped
- zest and juice of ½ lemon
- 30g blanched hazelnuts, roughly chopped
- 1 tbsp clear honey
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat a griddle or frying pan, brush the spring onions with the olive oil and season. Cook in batches over a high heat, turning occasionally, until charred and slightly softened. Set aside on a plate to cool.
- Unroll the puff pastry onto a baking sheet, leaving it on the paper it was wrapped in, then score a 1cm border around the edges. Prick the base of the pastry within the border with a fork. Bake the pastry sheet in the oven for 15-20 minutes until golden. Once baked, gently press down the centre of the tart and leave to cool for at least 5 minutes.
- Mix the ricotta, Gruyère, tarragon, lemon zest and juice with some seasoning. Carefully spread the cheese mixture over the base of the tart and arrange the spring onions on top. Scatter with the chopped hazelnuts and return the tart to the oven for 15 minutes. Serve hot or warm, drizzled with the honey.
