Rustic Field Herb and Sea Tart

The Rustic Field Herb and Sea Tart is an elegant and tasty dish that combines the flavors of the garden with those of the sea, creating a perfect balance between land and water. Here is an Italian version of this recipe.

Ingredients

• For the brisée pastry:
  • 250 g of type 00 flour
  • 125 g of cold butter, cubed
  • 1 egg
  • 1 pinch of salt
  • Cold water as needed
• For the filling:
  • 300 g of mixed field greens (spinach, chard, arugula, dandelion, etc.)
  • 200 g of peeled shrimps or prawns
  • 100 g of fresh ricotta
  • 3 eggs
  • 100 ml of fresh cream
  • 1 clove of garlic
  • Salt and pepper as needed
  • Extra virgin olive oil as needed
  • Chopped parsley as needed

Preparation

1. Begin by preparing the brisée pastry: in a bowl, pour the flour and add a pinch of salt. Add the cold butter cubes and start working with your fingertips until you get a sandy mixture.
2. Add the egg and mix quickly. Add a little cold water, just enough to get a homogeneous dough. Form a ball, wrap it in clear plastic film and let it rest in the fridge for about 30 minutes.
3. In the meantime, prepare the filling: clean the field greens and briefly sauté them in a pan with oil and a clove of garlic. Remove the garlic and let the greens cool down.
4. In a bowl, beat the eggs with the cream, add the fresh ricotta, salt, pepper, and chopped parsley. Mix well.
5. Add the cooled field greens and the shrimps or prawns to the egg mixture. Mix gently.
6. Roll out the brisée pastry in a tart tin, prick the bottom with a fork, and pour the filling into it.
7. Bake in a preheated oven at 180 °C for about 35-40 minutes or until the tart is golden and the filling is firm.
8. Let it cool slightly before serving.

Curiosity

This dish represents a fusion of garden and sea products, very common in the Italian coastal regions where fishermen traditionally also cultivated a small piece of land. The rustic tart is well suited to be served as an appetizer or a main dish, in a light lunch accompanied by a fresh salad and a glass of light and fragrant white wine.