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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 (9-inch) round of flaky tart dough, homemade or store-bought
- 8 oz. fiddleheads, cleaned and trimmed
- 8 oz. whole-milk ricotta cheese
- 1½ tsp. fresh thyme or sage, finely chopped
- ½ tsp. salt, or to taste
- ½ tsp. freshly ground black pepper
- 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.
- 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.
- Preheat the oven to 350 degrees.
- 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.
- 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.