Ricotta and Parmesan cheesecake tart, One of my favourite things to make when i have people over for lunch, or to take along to a buffet.
A savoury cheesecake, baked in a chive pastry case.Jump to Recipe
Because we are not aloud to gather at the moment, i adapted the usual large savoury cheesecake recipe i make to create this smaller tart.
I used to bake this like a traditional cheesecake with a biscuit base, which was very delicious, but i wanted to reduce the size and simplify it.
If you prefer you could press a biscuit style base into the tin.
The Ricotta and Parmesan cheesecake tart, is similar to a quiche, but with the creaminess of a cheesecake.
The Parmesan and chives go really well together. We like to eat this with salad and new potatoes and some pickle.
Adding the chives to the pastry adds flavour. I used some chive butter that i made, but it can be made by adding some chive blossoms into the pastry instead.
If you want to make your own chive butter for other recipes i have shared the recipe at the bottom of this post here.
Ricotta and Parmesan cheesecake tart
I have baked a few of these tarts. The tart on the right i used Burford brown eggs. This made the filling bright yellow. Usually it is the colour of the tart on the left
The tart tin was a standard sized pie/tart tin.
Add any herbs you wish, i love it with chives, but sage works well too.
I have made it several times with wild garlic, but it is no longer in season. The recipe for that one is here
ricotta and Parmesan cheesecake tart
- 110 grams unsalted butter
- 220 grams plain flour
- 1 tsp salt
- small bunch of chives and flowers from 5 or 6 chive blossoms
- 1 egg beaten
- 250 grams tub of ricotta cheese
- 185 gram tub of Philadelphia or cream cheese
- 60 grams finely grated Parmesan parmigiano reggiano
- 2 large eggs
- Small bunch of chives finely chopped you can add some chopped nasturtium leaves too if you wish
- salt and freshly cracked black pepper
- nutmeg optional a few scrapings of nutmeg on a grater
- Cut butter into cubes, then Rub butter and flour and salt together until resembles breadcrumbs then add the chopped chives/blossoms and mixAdd the egg, mix in and bring into a ball of dough, cover and chill for 30 minutes.
- Preheat oven to 180c/350f Roll out pastry and line a pie tin, prick pastry with a fork, add baking paper and baking beans and blind bake for 20 minutes, remove baking beans and paper and bake for a further 10 minutes. Turn oven off and let pastry cool.
- preheat oven to 150c (i have a fan oven so put it slightly lower 135c-140c)Whisk together the cream cheese and ricotta until smooth. Add the grated Parmesan and eggs and whisk again for a minute until creamy. Add chopped chives, salt and pepper and mix. Add nutmeg if you wish.Add filling to tart shell and spread out until smooth. Decorate with edible flowers and herbs if you like (optional) bake for 30/35 minutes until set with a slight jiggle in the middle. Turn off oven and leave the cheesecake in the oven with the door open for 20 minutes, then remove. Allow to cool completely, then chill in the fridge for at least 2 hours/ ideally longer, before slicing. (i like to bake the night before and chill it in the fridge over night.)
Here is a great list of edible flowers.
Ruth Miranda says
this looks both beautiful and delicious!!
Tamara Gillespie says
Tastes as wonderful as it looked. I made both the chive version and pansy version. Terrific treat.
im so glad you liked it x
Do you place the edible flowers in the tart before baking? do you have a method for them not to sink?
hi Ursula you place the flowers on before its baked, they wont burn as its baked at a low oven temperature. they shouldn’t sink as the mixture is quite thick and creamy. i made a similar version here in a shallower tin so you can see the process https://www.instagram.com/p/CcLYy1CjpDo/