Is it just me, or are you also dying for all the spring holidays to begin? After a gray winter, we’re dreaming of Easter and Passover and Mother’s Day–and not only that, but the food that comes with them!
This savory tart is stunning as an Easter recipe or Mother’s Day brunch and uses our feature ingredient: canned blackberries. We’ve started using Oregon Fruit Products canned fruit as a way to incorporate the flavor and nutrients of fresh fruit year round. It’s available in grocery stores nationwide and packed here in the US during the summer. And a big plus: it’s non-GMO and there’s no High Fructose Corn Syrup or BPA in the cans. When Oregon Fruit Products came to us to highlight their canned blackberries in a savory Easter recipe, we wanted to hit it out of the park.
This savory tart is a stunner. I’ll say it again to make no mistake: this is a savory tart, not sweet! While blackberries and ricotta could in theory make a sweet tart, this one is all savory. It works perfectly as a brunch vegetarian main dish or as an appetizer. The blackberries are combined with onions and a bit of balsamic to make a savory purple compote, which is smothered over a lemony, salty ricotta topping. And as a base: a whole wheat tart crust that’s flaky and crisp. Top it off with some lovely green thyme sprigs and you’ve got a truly beautiful, tasty, and unique main dish. As another option, the savory onion blackberry sauce could even be use a pizza topping!
This recipe uses a little over half of the can of blackberries. A few ways to use one can for several meals with the leftover blackberries:
Toss them on a salad
Top them on crostini spread with goat cheese
Swirl them into yogurt
Sprinkle them over oatmeal
Whether you’re looking for an Easter recipe or an elegant brunch main dish, we hope this savory tart hits the mark for you. Happy spring!
If you’re looking for an Easter recipe or Mother’s Day recipe, here are a few of our other favorites:
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Blackberry, Ricotta & Onion Savory Tart
Author: Sonja
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 to 6 as a main; 8 as an appetizer
Description
Looking for Easter recipes or a Mother’s Day brunch? This savory tart is a tasty main dish or appetizer, pairing a savory onion and blackberry compote with ricotta cheese over a flaky tart crust!
Ingredients
For the tart dough
1 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), chilled
5 tablespoons ice water
For the savory tart
1 Whole Wheat Savory Tart Dough (below)
1 cup whole milk ricotta cheese
Zest of 1/2 large lemon
Scant 1/2 teaspoon kosher salt, divided
Fresh ground black pepper
1 tablespoon butter
1/2 medium sweet yellow onion
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3/4 cup blackberries from 1 15-ounce can Oregon Fruit Products blackberries (whole berries in light syrup)
1/2 tablespoon fresh thyme leaves
1 teaspoon cornstarch
Instructions
Preheat oven to 375°F.
Make the tart dough: In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, and kosher salt. Turn on the stand mixer to low with the paddle attachment, and slowly add the unsalted butter, cut into small chunks. Mix until the dough is crumbly with small butter chunks. (Alternately, mix the butter into the dough using a pastry cutter.) Slowly add the ice water into the stand mixer until the dough just comes together. If necessary, add another 1/2 tablespoon of water to bring it together. Remove the dough from the bowl and knead it once or twice until the dough is smooth. Shape it into a rough rectangle and wrap in plastic wrap. If desired, chill in refrigerator for 15 minutes. (If made the day before and refrigerate overnight, leave the dough out for about 30 minutes until soft enough to roll out.)
Make the ricotta filling: In a bowl, stir together ricotta cheese, lemon zest, 1/4 teaspoon kosher salt, and several grinds black pepper. Roll out the galette dough to a large, thin rectangle, then transfer to a parchment-lined baking sheet. Spread the ricotta filling on top in a thin layer to about 1/2-inch from the edge of the dough. Brush the exposed dough with the melted butter. Bake 30 minutes until golden brown.
Make the blackberry onion sauce: Thinly slice the onion and measure out 1/2 cup. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the onions and cook about 5 minutes until translucent, stirring occasionally. Add the balsamic vinegar, reduce the heat to low where it is lightly bubbling, and continue to cook for 10 minutes until the vinegar is cooked out. Meanwhile, drain and measure the blackberries and measure the thyme leaves.
To the skillet, add 2/3 cup water, blackberries, thyme leaves, and a scant 1/4 teaspoon kosher salt (start conservative). Simmer 3 minutes. Remove a few spoonfuls of the juice in the skillet into a small bowl, then stir together with 1 teaspoon cornstarch until smooth. Pour the cornstarch mixture back into the skillet and stir until the sauce becomes thickened. Remove from the heat and stir in 1 teaspoon lemon juice. Taste, and adjust as necessary (the salt and lemon should pop the flavors, but not be salty).
When the crust and ricotta are done, spread them with berries and top with fresh thyme leaves. Slice into pieces and serve.
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