A bit of the iconic Dundee café in your kitchen
Recipe from The Parlour Café Cookbook
By Gillian Veal
Published by Kitchen Press
250g shortcrust pastry
2 red onions, divided into eighths
1 tablespoon olive oil
150g ricotta cheese
3 sprigs thyme, leaves only
zest and juice of 1 unwaxed lemon
1 whole egg and 2 yolks, beaten
250g creamy Italian gorgonzola
3 ripe fresh figs, quartered
salt and freshly ground black pepper
10” tart tin, greased
Preheat the oven to 190ºC and put a baking tray in to heat up.
Put a baking sheet in the oven to heat up, then roll out the pastry onto a lightly floured surface and line your tart case. Prick the base all over with a fork, cover with a piece of greaseproof paper and some baking beans (any dried bean will do) and put on the hot baking tray in the oven. Bake for 15 minutes before taking it out to cool (discarding the paper
Put the onions on another baking tray, drizzle with the olive oil and roast for 20 minutes.
In a mixing bowl, beat the ricotta with the thyme, lemon zest and juice and the egg and yolks. Season well with salt and freshly ground black pepper. Spread the rocket out evenly on the cooled pastry case (it will almost fill it, but that’s ok, it cooks right down again) and pour over the ricotta mixture.
Break up the gorgonzola with your fingers and scatter it over, and then arrange the roasted onion and figs artfully or randomly on top, pressing them lightly in. Season lightly and bake for 25 minutes, or until the tart is puffy and golden. Best served warm (not hot) or at room temperature.
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