Savory tart with ricotta and tomino cheeses, ham and zucchini flowers

• 45 minutes to prepare • 30 minutes to cook • Serves 12

Another day in no diet land 

Here’s the thing about winter, they bring out the ‘comfort food-loving self’ in you. There’s a need to make something simple yet delicious, devour it and curl up on the sofa with something hot and sweet.

This savory ham and cheese tart with ricotta and tomino is perfect for that because it is shockingly easy to make. Truly as simple as mixing in all the toppings in a bowl with a sprinkle of salt, then laying it over the pastry to bake.
Also, it is not just for simple, quick, and light dinners. You can enjoy it with a side of salad for a more balanced meal. And of course, what’s not to love when you have a messy-free packed lunch. Enjoy!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

 

For the pastry

200 g flour 00

200 g water

90 g butter

1 egg 

5 g salt

For the stuffing

350 g  ricotta cheese

2 tomino cheeses

1 egg

100 g ham

For the garnish

10 zucchini flowers

1. Cut the cold butter into cubes and knead it quickly with flour
2. Stir in the egg and salt, and water. Knead again 
3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for at least 30 minutes
4. Drain ricotta cheese in a colander and store it in the refrigerator. When it is dry, sift it and mix it in a bowl with tomino cheese - cut into pieces -, one egg and ham - cut into small cubes
5. Preheat oven to 200°C
6. Grease and flour the baking pan, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
7. Pour the ricotta mix into the pan
8. Distribute the zucchini flowers, properly cleaned and washed, over and press them down
9. Bake at 200°C (static oven, bottom shelf) until the surface of the cake becomes golden (about 30 minutes)
10. Once cooked, pull out the tart from the oven and let it cool

Nutrition Facts are detailed in the table below. Data is provided per serving.