"Each bite changes with every herb. The cheese brings out the fatty element, and the tart is like a really earthy, flavor rainbow."Servings: 1
Prep time: 30 minutes
Total: 45 minutesIngredientsfor the lard tart:
¼ ounce|6 grams fine sea salt
8 ¾ ounces|250 grams all-purpose flour
5 grams warm water
3 ½ ounces|100 grams unsalted butter, melted
1 ¾ ounces|50 grams pork fat, melted
2 ounces|60 grams egg yolksto assemble:
½ cup fresh ricotta
garlic infused olive oil, to taste
1 tablespoon freshly squeezed lemon
kosher salt and pepper, to taste
freshly picked herbs and flowers (I picked nasturtium, hyssop, wild sage, and flowers)Directions
Prep time: 30 minutes
Total: 45 minutesIngredientsfor the lard tart:
¼ ounce|6 grams fine sea salt
8 ¾ ounces|250 grams all-purpose flour
5 grams warm water
3 ½ ounces|100 grams unsalted butter, melted
1 ¾ ounces|50 grams pork fat, melted
2 ounces|60 grams egg yolks
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½ cup fresh ricotta
garlic infused olive oil, to taste
1 tablespoon freshly squeezed lemon
kosher salt and pepper, to taste
freshly picked herbs and flowers (I picked nasturtium, hyssop, wild sage, and flowers)Directions
- In a mixing bowl, combine the salt and flour.
- In a separate bowl, combine the water and butter, then whisk in the egg yolks. Add the liquid mixture to the flour to produce a homogenous dough until incorporated.
- Roll out the dough, cut, and let rest for 30 minutes. Shape into a tart shape and bake at 325° F/160°C for 20 minutes.
- When cooled, pipe with fresh, light, creamy cheese ( we use ricotta) into the tart.
- In a bowl, season the flowers with garlic oil (olive oil that has been infused with garlic) and lemon juice and place on top of the cheese. Enjoy.