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!
This post was created in partnership with Oregon Fruit Products. All opinions are our own.
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 an Easter recipe, we wanted to hit it out of the park. we came up with this savory tart recipe featuring blackberries, onions and ricotta cheese. Keep reading for the recipe!
How to make this savory tart
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 dish, 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 sweet and savory compote, smothered over a lemony ricotta topping.
And as a base: a savory tart crust made with whole wheat flour 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 tart onion blackberry sauce could even be use a pizza topping!
Using leftover blackberries
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!
Looking for an Easter recipe?
If you’re looking for an Easter recipe or Mother’s Day recipe, here are a few of our other favorites:
- Balsamic Blackberry Vegan Cheesecakes
- All Natural Strawberry Yogurt Pie
- Roasted Tomato & Shaved Asparagus Frittata
This savory tart recipe is…
Vegetarian and naturally sweet.
Blackberry, Ricotta & Onion Savory Tart
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 as a main; 8 as an appetizer 1x
Description
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 savory tart dough
- 1 cup all-purpose flour
- ⅓ cup whole wheat flour
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), chilled
- 5 tablespoons ice water
For the savory tart
- 1 cup whole milk ricotta cheese
- Zest of 1/2 large lemon
- Scant ½ 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
- ¾ cup blackberries from 1 15-ounce can Oregon Fruit Products blackberries (whole berries in light syrup)
- ½ tablespoon fresh thyme leaves
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 375°F.
- Make the savory 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 ½ 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, ¼ teaspoon kosher salt, and several grinds black pepper.
- Bake the savory tart: Roll out the savory tart 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 ½ cup. Heat the 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 ¼ 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.
- Category: Savory Tart
- Method: Baked
- Cuisine: American
Keywords: Savory Tart, Savory Tart Dough
