Side Pannel
Fiddlehead And Ricotta with Oat Crust
Fiddlehead And Ricotta with Oat Crust
- Recipe Submitted by maryjosh on 11/04/2016
Ingredients List
- For the Oat Crust:
- 1 1/2 cups oat flour
- 1 cup ground almond meal
- 4 tablespoons corn starch
- 1/2 teaspoon salt
- 2 teaspoons dried oregano
- 6 - 7 tablespoons ice cold water
- 6 tablespoons unsalted butter, cold & cut into 1 inch cubes
- For the Fiddleheads:
- 1 - 1.5 cups of fresh fiddleheads
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For the Ricotta & Onion Filling:
- 1 tablespoon butter
- 1 medium shallot, diced
- 1 medium yellow onion, sliced thin
- 3 garlic cloves, minced
- 2 cups ricotta cheese
- 2 eggs
- 1/2 cup sharp cheddar cheese, shredded + more for topping (optional)
- Salt & pepper (to taste)
- 2 tablespoons fresh chives (chopped) + more for topping
- 1/2 teaspoon dried oregano
- Zest from one lemon
- Red pepper flakes (optional)
Directions
For the Oat Crust:
Combine the dry ingredients in a large bowl.
Add the butter & toss until it is coated with the flours.
Using your fingers, work the butter into the flour until you have pea sized pieces. Be sure to work fast so that the butter stays cold.
Sprinkle 3 tablespoons of ice water evenly across the flour.
Continue to knead the dough with your fingers until it starts to come together. Add one tablespoon of ice cold water at a time as needed. I used 7 tablespoons of water for my dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In the meantime, coat a 13 x 4 inch tart pan with cooking spray.
Place the rack in the center of the oven & pre-heat the oven to 425° F.
Break off pieces of the dough & press it into the tart pan.
Using a fork, prick the bottom about 20 times.
Blind bake for 10 minutes, or until the edges are set.
For the Fiddleheads:
Rinse the fiddleheads well to remove all the dirt & debris.
Bring a large pan of lightly salted water to a boil.
Add the fiddleheads & boil for 10 minutes.
Drain & rinse with cold water.
Pat the fiddleheads dry & toss them in lemon juice & salt & pepper to taste.
For the Ricotta & Onion Filling:
Reduce heat of oven to 375 º F.
Heat 1 tablespoon of butter in a medium skillet over medium heat.
Add diced shallots & onions & sauté, stirring occasionally, until softened & golden brown (about 10-15 minutes).
Add garlic & cook for 30 seconds.
Place ricotta cheese, eggs, cheddar cheese, fresh chives, oregano & lemon zest in a medium bowl.
Stir until well blended.
Salt & pepper to taste.
Evenly spread the onion & shallot mixture on top of the crust.
Spread the filling evenly over top of the onions. Note: You may have a little bit of extra filling left.
Push the fiddleheads gently into the filling.
Sprinkle with additional cheddar cheese, if desired.
Bake for 40 minutes or until golden brown.
Sprinkle red pepper flakes & chives on top if desired.
Cool on a rack for 5 minutes, then slice & enjoy.
Combine the dry ingredients in a large bowl.
Add the butter & toss until it is coated with the flours.
Using your fingers, work the butter into the flour until you have pea sized pieces. Be sure to work fast so that the butter stays cold.
Sprinkle 3 tablespoons of ice water evenly across the flour.
Continue to knead the dough with your fingers until it starts to come together. Add one tablespoon of ice cold water at a time as needed. I used 7 tablespoons of water for my dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In the meantime, coat a 13 x 4 inch tart pan with cooking spray.
Place the rack in the center of the oven & pre-heat the oven to 425° F.
Break off pieces of the dough & press it into the tart pan.
Using a fork, prick the bottom about 20 times.
Blind bake for 10 minutes, or until the edges are set.
For the Fiddleheads:
Rinse the fiddleheads well to remove all the dirt & debris.
Bring a large pan of lightly salted water to a boil.
Add the fiddleheads & boil for 10 minutes.
Drain & rinse with cold water.
Pat the fiddleheads dry & toss them in lemon juice & salt & pepper to taste.
For the Ricotta & Onion Filling:
Reduce heat of oven to 375 º F.
Heat 1 tablespoon of butter in a medium skillet over medium heat.
Add diced shallots & onions & sauté, stirring occasionally, until softened & golden brown (about 10-15 minutes).
Add garlic & cook for 30 seconds.
Place ricotta cheese, eggs, cheddar cheese, fresh chives, oregano & lemon zest in a medium bowl.
Stir until well blended.
Salt & pepper to taste.
Evenly spread the onion & shallot mixture on top of the crust.
Spread the filling evenly over top of the onions. Note: You may have a little bit of extra filling left.
Push the fiddleheads gently into the filling.
Sprinkle with additional cheddar cheese, if desired.
Bake for 40 minutes or until golden brown.
Sprinkle red pepper flakes & chives on top if desired.
Cool on a rack for 5 minutes, then slice & enjoy.
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