Christmas star tart with lemon ricotta, sautéed spinach, and ruby glazed onions

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   In a large skillet, heat 1 tablespoon olive oil (15 ml) and the butter over medium heat. Add the red onion with a pinch of salt and cook for 10 minutes, stirring, until softened.

3. 3

   Add the honey, balsamic vinegar, and half of the fresh thyme to the onion. Cook 5 to 7 minutes more until glossy and lightly glazed. Remove from the heat and let cool slightly.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil (15 ml). Add the garlic and cook for 30 seconds. Add the fresh spinach, another pinch of salt, and sauté for 2 to 3 minutes until wilted. Cook 1 minute more to evaporate excess moisture. Let cool slightly.

5. 5

   In a bowl, mix the ricotta, grated parmesan, egg, lemon zest, lemon juice, nutmeg, the remaining thyme, 1/2 teaspoon salt, and black pepper. Fold in the sautéed spinach and mix until evenly combined.

6. 6

   Unroll the shortcrust pastry onto the tray. Using a knife, gently mark a large 5- or 6-point star, leaving a 2 cm / 3/4 inch border without cutting through the base completely. If preferred, trim the outline to define the shape more clearly.

7. 7

   Spread the ricotta and spinach filling in the center of the star, leaving the border clear. Spoon the glazed onions over the top.

8. 8

   Fold the edges slightly inward, following the star shape, to hold the filling. Beat the egg yolk and brush it over the pastry. Sprinkle the sesame seeds over the edges.

9. 9

   Bake at 200 °C / 400 °F for 25 to 30 minutes, until the pastry is golden and the filling is set around the edges.

10. 10

    Let rest for 10 minutes before serving. If desired, finish with a little more grated parmesan, black pepper, and extra thyme leaves.