NEW HAVEN, Conn. (WTNH) — A Manchester Latin teacher soared to the top of the class of contenders as she won Ikea’s “Together We Eat” contest.
Amy White said she was inspired by her neighborhood for her “Spring Onion and Ricotta Fresca Tart”. Living across the street and having witnessed her neighbor Barb’s beautiful vegetable garden flourishing, White was inspired to start a garden of her own. Today, the neighbors engage in an ongoing friendly rivalry – whose tomatoes are reddest? Whose onions are bigger? The best part is being able to share the fruits of their labor together.
White and her husband won a trip to New York City and a shopping spree at Ikea for the recipe.
If you want to make it at home. Here’s her recipe:
Spring Onion and Ricotta Fresca Tart Recipe from Amy White of Manchester, Ct.
1 refrigerated pie crust, thawed
4 tablespoons olive oil
6 large fresh sage leaves
2 onions, diced
6 garlic scapes, chopped
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 tablespoon balsamic vinegar
1/2 cup whole milk
3 large egg yolks
2 large eggs
freshly ground black pepper, to taste
1 tablespoon chopped fresh sage
6 ounces ricotta fresca
Preheat oven to 350 F. Press the pie crust into a pie plate and set aside. Heat olive oil in a large skillet and fry the sage leaves until they are crispy. Carefully remove the sage leaves and place them on a paper towel; set aside. Add the chopped scapes and diced onion to the oil and place over medium-high heat. Sprinkle with the sugar and cook until the onions are translucent. Add the salt and balsamic vinegar and continue to cook until caramelized. Remove from heat and spread the onion mixture into the bottom of the pie crust and crumble half of the ricotta fresca over the onions. In a separate bowl, whisk together the milk, egg yolks, eggs, black pepper and chopped sage. Pour this mixture over the onions/cheese in the pie crust. Crumble the remaining ricotta fresca into the mixture and place into the oven. Bake for 35 minutes, or until the center of the tart is firm and springy. Slice and serve with a fried sage leaf garnish.
