Ricotta and Nettle Flan
ready in 1 hr 55 min.
- For the pastry
- ½ cup all-purpose flour
- ⅔ cup wholemeal Spelt flour
- 1 pinch salt
- 0.333 cup butter
- 2 Tbsps water
- Sesame seeds
1 Pot, 1 Bowl, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Sieve
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 20 cm| 8" springform pan or tart tin
and sprinkle with sesame seeds.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
For the filling: reserve a few nettle leaves for the garnish. Wash the remaining nettles, shake dry and blanch briefly in boiling, salted water. Drain, refresh in cold water, drain thoroughly, then chop roughly.
Whisk the ricotta with the eggs and egg yolk and season with salt and pepper. Stir in the chopped nettles.
Roll out the pastry and line the tin. Spread the egg mixture in the tin and sprinkle with cheese. Bake for about 35 minutes until the filling is set.
Serve scattered with nettle leaves.