Rustic Brussels Sprout, Sweet Onion and Lemon Ricotta Tart with Walnut Crust

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F.

2. 2

   2. In a bowl, mix the all-purpose flour, chopped walnuts, and 3 g salt. Add the cold butter and rub it in with your fingertips until the mixture looks sandy with small butter pieces. Add the cold water little by little until a dough forms. Shape into a disk, cover, and chill for 15 minutes.

3. 3

   3. Meanwhile, place the Brussels sprouts on a baking tray with 15 ml olive oil, 1 g salt, and black pepper. Roast for 15 minutes at 200°C / 400°F, until they start to brown.

4. 4

   4. Heat the remaining olive oil in a skillet over medium heat. Add the sweet onion, honey, 1 g salt, and half of the fresh thyme. Cook for 10 to 12 minutes, stirring, until the onion is soft and golden.

5. 5

   5. In another bowl, mix the ricotta, grated Parmesan, lemon zest, lemon juice, and the remaining fresh thyme until thick and smooth.

6. 6

   6. Roll out the dough on a lightly floured surface into a 30 cm / 12-inch circle. Transfer it to a parchment-lined baking tray.

7. 7

   7. Spread the ricotta mixture in the center of the dough, leaving a 4 cm / 1 1/2-inch border. Top with the caramelized onion and then the roasted Brussels sprouts.

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   8. Fold the edges of the dough inward in a rustic style, leaving the filling exposed. Brush the edges with the beaten egg.

9. 9

   9. Bake the tart for 28 to 30 minutes at 200°C / 400°F, until the crust is golden and the filling is lightly gratinated.

10. 10

    10. Let it rest for 10 minutes before serving so the ricotta can set and the crust stays crisp.