Ricotta and Parmesan Cheesecake Tart
“This tart is one of my favourite things to make when I have people over for lunch, or to take along to a buffet. It is similar to a quiche, but with the creaminess of a cheesecake. The Parmesan and chives go really well together. I like to eat this with salad and new potatoes and some pickle.” — Aimee Twigger of Twigg Studios
For the chive pastry:
- 3 1/2 ounces unsalted butter
- 7 1/2 ounces all-purpose flour
- 1 tsp salt
- Small bunch of chives and flowers from 5 or 6 chive blossoms
- 1 egg, beaten
For the filling:
- 9 ounces of ricotta cheese
- 6 1/2 ounces cream cheese, such as Philadelphia
- 2 ounces of finely grated Parmesan cheese, such as Parmigiano-Reggiano
- 2 large eggs
- Small bunch of chives, finely chopped
- Pinch of salt and freshly cracked black pepper
- Nutmeg (optional)
For the garnish:
- Edible flowers, such as pansies
- To prepare pastry: Cut butter into cubes, then combine butter, flour, and salt. Next, add chopped chives and blossoms. Mix everything together. Add 1 beaten egg and bring mixture into a ball of dough. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Roll out ball of dough. Line a pie tin with parchment paper. Place rolled dough in pie tin to create the tart shell. Bake pastry for 30 minutes, remove from oven, and set aside to cool in pan.
- To prepare filling: Whisk together ricotta and cream cheese until smooth. Add grated Parmesan and 2 eggs; whisk until creamy, about 1 minute. Add chopped chives, salt, and pepper, and whisk to combine. Add nutmeg, if you wish.
- To assemble: Pour filling into tart shell, and spread until smooth. Decorate with edible flowers and herbs if you like.
- Bake at 350 degrees Fahrenheit for 30 to 35 minutes until set with a slight jiggle in the middle. Turn off oven and leave the cheesecake in the oven with the door open for 20 minutes, then remove. Allow to cool completely, then chill in the fridge for at least 2 hours before slicing.