Serves 6
• 200g short pastry, or 2 sheets bought
• 1 Tbsp butter
• 4 spring onions, sliced
• 2 cloves garlic, crushed
• ½ cup chopped herbs thyme, tarragon, parsley or chives
• 200g ricotta
• 100g blue cheese, crumbled
• 4 eggs
• ½ cup cream or full-cream milk
• ½ cup walnuts, chopped
• Salt and pepper, to taste
1. Preheat oven to 180C. Line a 22cm tin with pastry and bake blind. While that is baking prepare filling.
2. Heat butter in a frying pan and add spring onion and garlic. Cook for 2 minutes until soft but not brown.
3. In a medium-sized bowl mix herbs, ricotta, blue cheese, eggs, cream, spring onions and walnuts. Mix until well combined. Pour filling into tart shell.
