For the crust
1 cup all-purpose flour (120 g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
2 large egg yolks
2 tablespoons ice-cold water
For the filling
4 tablespoons chopped pickles
1 cup ricotta cheese (250 g)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely chopped onion
1 teaspoon prepared mustard
For the crust
1 cup all-purpose flour (120 g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces (100 g)
2 large egg yolks
2 tablespoons ice-cold water
For the filling
4 tablespoons chopped pickles
1 cup ricotta cheese (250 g)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely chopped onion
1 teaspoon prepared mustard
Prepare the crust: In a large bowl, combine the flour, baking powder, salt, and cold butter
Mix until it forms a crumbly mixture
Mix in the egg yolks and ice-cold water, then gently knead with your hands until just combined
Form a ball with the dough, wrap it in plastic film, and refrigerate for about 15 minutes
Preheat the oven to 350°F (180°C)
Prepare the filling: In a medium bowl, combine the chopped pickles, ricotta cheese, lemon juice, onion, and mustard
Mix well and set aside. Reserve
Divide the dough into six equal portions
With your hands, shape one portion into a circle and place it on the bottom of a removable-bottom tart pan
Press the edges to form a crust, then repeat with the remaining dough and pans
Poke holes in the bottom of each crust with a fork
Line each crust with aluminum foil and fill with pie weights or dried beans
Bake for about 20 minutes, or until the crust is firm
Remove from oven, discard the foil and pie weights, and let cool slightly
Assemble the tart by spreading the filling over the cooled crusts and sprinkling with chopped pickles
Cover with plastic film and refrigerate for at least 2 hours before serving
(180-200 calories per serving)
Note: If you want to make the dough ahead of time, prepare it as instructed, wrap in plastic film, and store in the refrigerator for up to 24 hours
Two hours before serving, prepare the filling and assemble the tart according to this recipe.
