Ricotta Cheesecake With Balsamic Reduction
A velvety soft crumbly ricotta filling inside a light gluten free pastry with the added kick of caramelised onions.
Brunch, lunch or Sunday supper
About this Recipe
By: Amanda Higgins
Believe it or not this is really the easiest quiche like tart to make. The pastry is very light and crumbly, holding a delicious filling. I love caramelised onions with most things, so having a thin layer at the bottom of the tart gives a gorgeous flavour.
Ricotta is an Italian curd cheese made from whey left over from the production of other cheese. Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat – 10% fat, of which 6% is saturated.
Pastry: The pastry is gluten free
150g rice flour plus extra for dusting
55g fine polenta
1 teaspoon xanthan gum
salt and pepper to taste
115g cold, diced salted butter
1 egg beaten
2-3 tablespoons cold water
2 white onions sliced into rings
10ml olive oil
5ml salt and a sprinkle of sugar
handful of fresh thyme
salt and pepper to taste
300g fresh ricotta
Balsamic vinegar – reduction – store bought or made by simmering balsamic vinegar till thick and syrupy.
Step by Step Instructions
Preheat oven to 170°C.
To make the pastry put the rice flour, polenta, xanthan gum and a little salt into a food processor and blitz until the mix is well combined. Add the butter and mix until it resembles fine breadcrumbs. Pour in the egg and as much water as is necessay to make a soft but not sticky dough. Squeeze this into a ball and wrap in cling film. Leave to rest for 10 minutes in the fridge.
Mix the 3 eggs and the ricotta cheese together. It will look curdled, this is perfect.
Fry the onions in the olive oil with the salt and sugar until they are caramalized. This can take about 25 minutes on a low heat.
Chop the fresh thyme and add this to the egg mix with the salt and pepper.
Roll the pastry out and either press it into 4 small pie tins or one large one. Don’t worry if the pastry breaks just patch it with more of the left over pastry. There is no need to leave a pastry overhang as this pastry does not shrink. Blind bake this for 10 min.
NOTE: blind bake means popping a piece of baking paper into the pie on top of the pastry making sure it comes up the side of the pastry and then filling this with rice or baking beans.
To assemble: put the onion into the pie case first and then top it with the egg mix. It is nice to have the egg and onion in a layer and not combined in the cake.
Bake for 25 minutes until the pie has no wobble and it is a little golden on the top.
When cool enough drizzle the balsamic reduction over the top and serve.