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Savory Ricotta Tart with Fresh Flowers Recipe

Fresh herbs and flowers shine front and center in a garlic lemon oil dressing on top of a simple, savory ricotta tart.
November 4, 2015, 11:17pm
Savory Ricotta Tart with Fresh Flowers Recipe

"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 minutes


for 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


to 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)


  1. In a mixing bowl, combine the salt and flour.
  2. 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.
  3. 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.
  4. When cooled, pipe with fresh, light, creamy cheese ( we use ricotta) into the tart.
  5. 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.

From Dirty Work: Making the Most of Fresh Herbs with Jeremiah Stone and Fabian von Hauske of Contra    

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