Ingredients
- For the dough
- 150 g wholemeal flour
- 100 g plain flour
- 125 g butter
- 1 egg
- 1 pinch salt
- For the filling
- 6 eggs
- 150 g ricotta
- 150 g Gruyère cheese, grated
- 8 – 10 stalks fresh thyme
- Salt & pepper
- 250 g black salsify
Instructions
- Preheat the oven to 180°C/160°C fan.
- Pour both flours onto a work surface and rub in the butter. Make a well in the middle then add the egg and salt. Mix the dough with your hands quickly to prevent the butter from melting. Wrap in cling film and refrigerate for 30 minutes.
- Peel the black salsify. To avoid your hands from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of vinegar. Drizzle some lemon juice over the black salsify once they are peeled otherwise they will turn brown. Cut them into 5 – 8 cm long strips and boil them in salted water for 20 minutes.
- Meanwhile, grease a tart tin with butter and sprinkle with flour. Roll out the dough and line the tin with the dough, using your hands to push it carefully into the sides. Prick the base all over with a fork and bake the dough for 20 minutes.
- Beat the eggs, then add the ricotta and Gruyère cheese. Mix well. Stir in the fresh thyme. Season to taste. Add the black salsify and pour the mixture onto the pre-baked pastry. Bake for 40 minutes.
Recipe & Picture: Liz Sinner
