Tartelettes ricotta, légumes et œufs de saumon

Ricotta Tartlets with Vegetables and Salmon Roe

Prepare a spring recipe with poppy seed tartlets filled with herb ricotta, peas, fava beans, asparagus, and Petrossian salmon roe! This recipe makes individual tartlets for a starter, but can also be adapted to a large tart or mini appetizer tartlets.

Preparation: 30 minutes • Cooking: 33 minutes • Rest: 1h30

Ingredients for 4 people

For the shortcrust pastry

  • 250 g flour (Type 45)
  • 125 g butter, in pieces
  • 2 egg yolks (1 for the dough + 1 for glazing)
  • 5 cl water
  • 1 tbsp poppy seeds
  • 1 tsp salt
  • 4 tartlet rings (12 cm diameter)

For the filling

  • 450 g ricotta
  • Fresh herbs of choice (chervil, chives, tarragon)
  • Salt, pepper
  • 1 kg fresh peas in pods or 350 g frozen peas
  • 500 g fresh fava beans in pods or 150 g frozen
  • 125 g salmon roe
  • 1 bunch green asparagus

Method

For the tartlet bases

  1. Sift the flour into a mound, create a small well. Add salt, water, 1 egg yolk, and poppy seeds, mix with fingertips.
  2. Work the butter slightly with fingers to make it pliable, then add to the flour.
  3. Gradually incorporate the flour from the center, knead into a large ball. Work the dough until homogeneous, but not too long to avoid melting the butter.
  4. Wrap in cling film and refrigerate at least 1 hour.
  5. Roll out dough, cut circles larger than tartlet rings, place in greased rings.
  6. Press edges, prick with fork, chill 30 minutes.
  7. Preheat oven to 160°C.
  8. Cover tartlets with baking beads or dried lentils to prevent rising, bake ~30 minutes.
  9. Remove bases, brush with egg yolk, bake 3 minutes to dry glaze and make base waterproof.
  10. Remove from oven, let cool.

For the vegetables

  1. Boil water with a pinch of coarse salt.
  2. Trim 3–4 cm off asparagus base, peel first layer with peeler (not tips).
  3. Reduce heat to gentle simmer.
  4. Add asparagus (tips up), cook 10–12 min “al dente”.
  5. Check with knife; should penetrate lightly, still slightly firm.
  6. Shock in cold water, drain, set aside.
  7. Slice tips, save stems for another recipe.
  8. Shell peas and fava beans, cook ~5 min in water or steam.
  9. Drain, place in cold water to preserve green color.
  10. Keep vegetables chilled.

To assemble

  1. Chop herbs finely, mix with ricotta, salt, and pepper.
  2. Fill tartlet bases.
  3. Add peas, fava beans, asparagus tips, and salmon roe.
  4. Serve immediately.

Photography: Aimery Chemin • Culinary styling: Coralie Ferreira

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