Ricotta and Herb Tart

Ingredients (serves 8)

• 2 cups plain flour, sifted
• 1/2 teaspoon baking powder
• pinch salt
• 100g butter, chilled, chopped
• 5 eggs
• 650g ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup pitted black olives, chopped
• 4 slices prosciutto, chopped
• 2 teaspoons rosemary leaves, chopped
• 2 tablespoons flat-leaf parsley
• leaves, chopped

Method

1. Preheat oven to 200°C. Place a baking tray on the lowest shelf of the oven.
2. Combine flour, baking powder, salt and butter in a food processor. Process until mixture resembles breadcrumbs. Add 1 egg and 1 tablespoon cold water. Process until pastry comes together, adding more water if necessary. Remove to a floured surface. Knead gently until smooth. Pat into a 10cm disc. Wrap in greaseproof paper and refrigerate for 15 minutes.
3. Meanwhile, combine ricotta, parmesan, olives, prosciutto, rosemary, parsley, 3 eggs and salt and pepper in a bowl. Mix until well combined.
4. Set aside one third of the pastry. Roll remaining pastry out to a 32cm round. Use round to line base and sides of a 5.5cm deep, 21cm (base) tart pan. Spoon in ricotta filling. Lightly beat remaining egg and use to brush pastry edge. Roll out reserved pastry to 26cm round. Place over filling. Trim excess pastry. Cut a cross in centre of tart top. Brush with egg. Place tart on hot baking tray. Bake for 40 minutes or until golden. Cut into wedges. Serve at room temperature.