For the dough
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces (50g)
1/4 cup cold vegetable shortening, cut into small pieces (50g)
6 tablespoons ice-cold water
For the ricotta filling
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
450g ricotta cheese
4 eggs at room temperature
Salt, black pepper, and nutmeg to taste
For the pesto
2 cups fresh basil leaves
3 tablespoons pine nuts or almonds (pinch)
3 cloves garlic
1/2 cup grated Parmesan cheese
8 tablespoons olive oil
1/4 teaspoon salt
For the dough
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces (50g)
1/4 cup cold vegetable shortening, cut into small pieces (50g)
6 tablespoons ice-cold water
For the ricotta filling
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
450g ricotta cheese
4 eggs at room temperature
Salt, black pepper, and nutmeg to taste
For the pesto
2 cups fresh basil leaves
3 tablespoons pine nuts or almonds (pinch)
3 cloves garlic
1/2 cup grated Parmesan cheese
8 tablespoons olive oil
1/4 teaspoon salt
Make the dough: In a bowl, combine the flour and salt
Add the butter and shortening and mix until it resembles coarse crumbs
Gradually add the ice-cold water to form a soft dough
Knead on a floured surface several times
Form into a ball and shape like a disk
Wrap with plastic wrap and refrigerate overnight
Preheat oven to 350°F (moderate)
Open the dough on a floured surface and roll out to fit a low-temperature tart pan, about 29 cm in diameter
Cover with aluminum foil and fill with rough rice
Bake for 10 minutes or until the crust is firm
Remove the foil and rice, then continue baking for another 15 minutes or until the crust starts to brown
Remove from oven but do not turn off
Meanwhile, prepare the filling: In a pan, melt the butter with olive oil, add the onion, and cook over low heat, stirring constantly, until the onion is soft
Let cool slightly
In a bowl, mix the ricotta cheese, eggs, salt, black pepper, and nutmeg
Add the cooled onion mixture and whisk until smooth
Spread the filling over the dough
Place in oven and bake for 25 to 30 minutes or until a knife inserted comes out clean
Make the pesto: In a blender or food processor, combine basil, pine nuts, garlic, Parmesan cheese, and salt
Add olive oil while processing, allowing it to drizzle in a stream
Spread the pesto over the filling and bake for an additional 5 minutes
Let cool slightly
Serve warm or at room temperature
Garnish with fresh basil leaves, pine nuts, or almonds
Serves 12 portions
400 calories per serving
Note: For 24 servings, repeat the recipe.
