10″ Tart Crust, frozen or homemade
For the filling:1 cup thinly sliced garlic scapes, bud ends removed2 large eggs, lightly beaten1 cup fresh ricotta cheese1 tsp. lemon thyme leaves (or 1 tsp. thyme plus 1/2 tsp. lemon zest)1/2 tsp. sea salt, plus more for sprinkling
1/4 tsp. freshly ground black pepper
1. Preheat over to 375 degrees. Prick botom of tart dough with a fork, line with parchment paper and fill withdried beans. Place on a baking sheet and bake for 10 minutes. Remove parchment and beans and bake for another 7 minutes. Be careful not to let burn.
2. While dough is baking, make the filling. Place the scapes, eggs, ricota, lemon thyme, salt and pepper in a medium bowl. Beat with a fork until well combined. Pour the filling into the partially baked tart shell and bake about 30 minutes until the filling is set. Cool before slicing and serving.
Serves 8
Recipe adapted from The Crisper Whisperer