This elegant Pear-Rosemary Ricotta Tart brings together earthy, sweet, and savory elements in perfect harmony. The rustic hazelnut-oat crust provides a nutritious base for the creamy herb-infused ricotta filling, while delicately arranged pear slices create a stunning visual presentation. Perfect for brunch, afternoon tea, or a lighter dessert option, this seasonal tart beautifully bridges the gap between sweet and savory.
Ingredients
For the Crust
- 160g (1¾ cups) rolled oats
- 80g (½ cup) toasted hazelnuts
- 1 large egg
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15ml) maple syrup
- ¼ teaspoon sea salt
For the Filling
- 4 firm Bosc or Anjou pears (about 800g)
- 250g (1 cup) ricotta cheese
- 1 egg
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon freshly ground black pepper
- Pinch of sea salt
Instructions
Preparing the Crust
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch tart pan with removable bottom with parchment paper.
- Add the rolled oats and toasted hazelnuts to a food processor. Pulse until they form a coarse meal with some texture remaining.
- Add the egg, olive oil, maple syrup, and salt to the food processor. Pulse several times until the mixture comes together when pressed between your fingers. The mixture should be slightly sticky but not wet.
- Transfer the crust mixture to the prepared tart pan. Using your fingers or the flat bottom of a measuring cup, press the mixture firmly and evenly across the bottom and about 1½ inches up the sides of the pan.
- Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
- Place the tart pan on a baking sheet and bake in the preheated oven for 10 minutes. Remove from the oven and let cool slightly while preparing the filling. Keep the oven on at the same temperature.
Preparing the Pears and Filling
- Core the pears and slice them thinly (about ⅛ inch thick), either vertically or horizontally depending on your preferred presentation.
- Place the pear slices in a bowl and toss gently with the lemon juice to prevent browning and add a touch of brightness to their flavor.
- In a medium bowl, combine the ricotta cheese, egg, finely chopped fresh rosemary, lemon zest, maple syrup, vanilla extract, freshly ground black pepper, and a pinch of sea salt. Whisk until smooth and well blended.
Assembling and Baking the Tart
- Spread the ricotta mixture evenly over the par-baked crust, using a spatula to smooth the surface.
- Arrange the pear slices in concentric circles over the ricotta filling, slightly overlapping them for a decorative presentation. Start from the outer edge and work your way toward the center.
- Gently press the pear slices slightly into the ricotta filling to ensure they adhere well.
- Return the tart to the oven and bake for 35-40 minutes, until the filling is set (it should have just a slight jiggle in the center) and the pears are tender with lightly golden edges.
- Remove from the oven and place the tart pan on a wire rack. Allow the tart to cool in the pan for at least 30 minutes before removing the sides and slicing.
Nutritional Information
Per serving (based on 8 slices):
- Calories: 275
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 125mg
- Total Carbohydrates: 31g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 9g
Preparation Time: 25 minutes Cooking Time: 45-50 minutes Total Time: Approximately 1 hour 15 minutes, plus cooling time
Cooking Tips and Tricks
- Toasting hazelnuts: For the best flavor, toast hazelnuts in a 350°F (175°C) oven for 8-10 minutes until fragrant and skins begin to crack. Rub in a clean kitchen towel to remove some of the skins.
- Pear selection: Choose pears that are ripe but still firm for best results. If the pears are too soft, they’ll release too much moisture during baking and could make the tart soggy.
- Crust thickness: When pressing the crust into the pan, aim for even thickness throughout. Pay special attention to the corners where the bottom and sides meet, as these areas tend to get too thick.
- Ricotta tip: For a smoother filling, you can process the ricotta briefly in a food processor before adding the other filling ingredients.
- Pear arrangement: Slice the pears thinly and consistently for even cooking and an attractive appearance. Try different arrangements – concentric circles, a spiral pattern, or even a fan shape – for visual impact.
- Testing doneness: The tart is ready when the filling is mostly set but still has a slight jiggle in the center. It will continue to set as it cools.
Variations and Substitutions
Fruit Alternatives:
- Apple Variation: Substitute thinly sliced apples (such as Honeycrisp or Pink Lady) for a more robust fall flavor.
- Stone Fruit Option: During summer, try using plums or apricots instead of pears.
- Berry Addition: Scatter a handful of fresh berries between the pear slices for pops of color and tartness.
Crust Adaptations:
- Nut Substitutions: Replace hazelnuts with almonds, walnuts, or pecans based on preference.
- Gluten-Free Certainty: Ensure oats are certified gluten-free if preparing for someone with celiac disease.
- Vegan Crust: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 10 minutes) instead of the egg.
Flavor Variations:
- Herb Swaps: Try thyme or sage instead of rosemary for different aromatic profiles.
- Sweetener Options: Substitute honey for maple syrup (though this will change the flavor profile slightly).
- Spice Additions: Add ¼ teaspoon of cardamom or cinnamon to the filling for a warming spice element.
Dietary Modifications:
- Lower Fat: Use part-skim ricotta and reduce olive oil to 2 tablespoons.
- Dairy-Free: Substitute cashew cream for ricotta (blend 1 cup soaked cashews with ¼ cup water until very smooth).
- Higher Protein: Add 2 tablespoons of unflavored protein powder to the crust mixture.
Common FAQs
Q: Can I make this tart ahead of time?
A: Yes! The tart can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Q: My crust seems crumbly. What am I doing wrong?
A: The crust mixture might be too dry. Add an extra teaspoon of olive oil or a small amount of water, one teaspoon at a time, until the mixture holds together when pressed between your fingers.
Q: The pears turned brown before I could arrange them. How can I prevent this?
A: Work quickly after slicing the pears and make sure to toss them immediately with lemon juice. You can also prepare the ricotta filling first so it’s ready when you finish slicing the pears.
Q: Can I freeze this tart?
A: While possible, freezing is not ideal as the texture of the ricotta filling may change upon thawing. If you must freeze it, wrap well in plastic wrap and aluminum foil, freeze for up to one month, and thaw overnight in the refrigerator.
Q: How do I know when the tart is properly baked?
A: The filling should be mostly set with just a slight jiggle in the center when you gently shake the pan. The edges of the pears should be lightly golden, and the crust should be firm and golden brown.
Storage and Make-Ahead Tips
- Room Temperature: The tart can be kept at room temperature for up to 2 hours before serving.
- Refrigeration: Store leftovers in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3 days.
- Reheating: While delicious cold, you can warm individual slices in a 300°F (150°C) oven for 10 minutes if preferred.
- Make-Ahead Components: The crust can be prepared and pre-baked a day ahead and stored at room temperature, covered. The ricotta filling can also be prepared a day ahead and refrigerated separately.
- Serving suggestions: For an elegant presentation, dust with a little powdered sugar just before serving, or drizzle with a small amount of honey. Serve alongside a dollop of whipped cream or a spoonful of Greek yogurt for added creaminess.
- Transport tip: If taking to a gathering, keep the tart in its pan until you arrive at your destination to protect the delicate filling and crust.
This Pear-Rosemary Ricotta Tart with Hazelnut Oat Crust is a beautiful example of how wholesome ingredients can be transformed into an elegant dish suitable for special occasions. The combination of delicate pears, aromatic rosemary, and creamy ricotta creates a sophisticated flavor profile that’s both comforting and refined. Whether served as a light dessert, a brunch centerpiece, or alongside afternoon tea, this versatile tart is sure to impress with its professional appearance and harmonious flavors.
