Top | Jen Smith

Fiddlehead Ricotta Tart

(recipe, Jen Smith)


Depending on the weather, serve this warm tart with a wintry salad of grated carrots and beets, or a springtime mix of fresh greens and herbs. Enjoy with a glass of rosé to toast the brief fiddlehead season.


  1. 1 (9-inch) round of flaky tart dough, homemade or store-bought
  2. 8 oz. fiddleheads, cleaned and trimmed
  3. 8 oz. whole-milk ricotta cheese
  4. 1½ tsp. fresh thyme or sage, finely chopped
  5. ½ tsp. salt, or to taste
  6. ½ tsp. freshly ground black pepper


  1. Line a greased 9-inch tart pan, flan ring, or pie pan with the pastry dough, folding and crimping the edges inward. Place in the freezer until firm, about 30 minutes.
  2. While the tart dough is chilling, bring a medium pot of water to a rolling boil and add the fiddleheads. Boil just until tender, about 5 minutes. Rinse under cold water and drain.
  3. Preheat the oven to 350 degrees.
  4. In a small bowl, mix the ricotta with the salt, pepper, and fresh herbs. Spread the ricotta mixture in the bottom of the tart shell, and arrange the fiddleheads on top in a single layer.
  5. Bake the tart for 35 to 40 minutes, until the cheese has puffed slightly and the crust is golden brown. Let cool for several minutes before serving.