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Mindful : April 2017
Onion and Ricotta Tart with Dill and Parmesan Makes a 12-inch tart Butter for the tart mold 1 12-inch pie crust of your choice 1⁄2 cup aged balsamic vinegar 1⁄4 cup water 1⁄4 cup cane sugar 4 stems of fresh cilantro 1⁄4 teaspoon sea salt 1 bunch fresh white onions, bulbs only (5 ounces), finely sliced with a mandoline 1 cup whole milk ricotta cheese 1 large egg 1 tablespoon dill, chopped + more to serve Pepper 1⁄4 cup Parmesan cheese, grated Shaved Parmesan, to serve Mixed salad greens or arugula, to serve Olive oil, to drizzle Butter a 12-inch tart mold. Roll the crust and garnish the mold with it. Make small holes with a fork at the bottom; set aside in the fridge. In a pot, combine the balsamic vinegar, water, sugar, cilantro, and sea salt. Bring to a simmer. Add the sliced onions and simmer uncovered for 15 minutes. Remove and let cool for an hour. Preheat the oven to 375°F. In a bowl, beat the egg with the ricotta, dill, and grated Parmesan, and season with pepper. Take the tart out of the fridge and garnish with the ricotta mixture. Top with the onions (without the juice or cilantro stems) and cook the tart for 45 minutes. Remove from the oven and garnish with chopped dill and shaved Parmesan. Top with mixed greens or arugula drizzled with olive oil. food