Name: Lemon Thyme Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 1/4 cups (160g) all-purpose flour; 1/2 cup (110g) cold butter; 1/4 cup (50g) sugar; pinch of salt; 1 egg; 2–3 stalks fresh thyme; 3 organic lemons; 4 eggs; 4 tbsp. agave syrup; 7 oz. (200g) ricotta cheese; 1 tbsp. cornstarch

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Lemon Thyme Tart | Bake to the roots

When it comes to baking, I like “unusual” pairings of flavor. Sweet stuff and bacon – works perfect for me – for many others not so much I heard ;)

Well this pairing here is not that unusual when you eat fish for example, but probably nothing you expect in a cake or dessert ;) But it works pretty well. First I thought “oh that is going to be something really unexpected” but to be honest – it works really well. The lemon flavor of course is very dominant, but the thyme gets its chance at the end… ;) And it is a really good combination. And if you count in that there is not much sugar used – the sweetness comes mostly from the agave syrup – the fresh lemons, the good ricotta… all together can only be a very good and healthy dish! ;) So go and try it…

Note: The recipe works very good for a 10 inch (26cm) tart tin – but the tart will be very thin. I liked that a lot, but if you prefer a bit thicker layer of filling, you should use a slightly smaller tin (without changing the amounts of the ingredients).

INGREDIENTS / ZUTATEN

For the crust:
1 1/4 cups (160g) all-purpose flour
1/2 cup (110g) cold butter
1/4 cup (50g) sugar
pinch of salt
1 egg

For the filling:
2–3 stalks fresh thyme (regular or lemon thyme)
3 organic lemons
4 eggs
4 tbsp. agave syrup
7 oz. (200g) ricotta cheese
1 tbsp. cornstarch

Für den Boden:
160g Mehl (Type 405)
110g kalte Butter
50g Zucker
Prise Salz
1 Ei

Für die Füllung:
2–3 Stiele frischer Thymian (normaler Thymian oder Zitronenthymian)
3 Bio-Zitronen
4 Eier
4 EL Agavendicksaft
200g Ricotta
1 EL Speisestärke

DIRECTIONS / ZUBEREITUNG

1. In a large bowl mix flour, sugar, salt, egg and cold butter in small pieces and knead until you get a smooth dough. Wrap in plastic wrap and let cool in the fridge for at least 1 hour.

2. Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) tart tin with loose bottom. Dust with flour and set aside. For the filling wash the thyme, dry and remove the leaves from the stalks. Wash one of the lemons, dry and grate the peel. Squeeze all lemons to get the lemon juice. Add the eggs to a large bowl and beat on high speed until fluffy. Add agave syrup, ricotta cheese, cornstarch, lemon zest, lemon juice and thyme. Mix until just combined.

3. Roll out the dough on a floured surface slighly larger than the tart tin. Transfer to the tin and press to the bottom and sides to form a crust. Fill in the lemon filling and bake in the lower third of the oven for 30 minutes. The surface should be slightly golden. Take out of the oven and let cool down completely on a wire rack.

1. In einer großen Schüssel Mehl, Zucker, Salz, Ei und kalte Butter in kleinen Stücken zu einem glatten Teig verkneten. In Plastikfolie wickeln und für min. 1 Stunde im Kühlschrank kalt stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Eine 26cm (10 inch) Tarteform mit Hebeboden fetten und mit Mehl einstäuben. Zur Seite stellen. Für die Füllung den Thymian waschen, trocknen und die Blättchen von den Stielen zupfen. Eine der Zitronen heiß abwaschen, trocknen und dann die Schale abreiben. Alle Zitronen auspressen. Eier in einer großen Schüssel schaumig aufschlagen. Agavendicksaft, Ricotta, Stärke, Zitronenschale, Zitronensaft und Thymian unterrühren.

3. Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. In die Form legen und an Boden und die Seiten drücken. Zitronencreme in die Form füllen und im unteren Drittel des Ofens für 30 Minuten backen – die Oberfläche sollte eine leicht goldene Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.

Lemon Thyme Tart

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Author: Bake to the roots
Prep Time: 30
Cook Time: 30
Total Time: 60

Print Recipe

Ingredients

Scale

For the crust

1 1/4 cups (160g) all-purpose flour
1/2 cup (110g) cold butter
1/4 cup (50g) sugar
pinch of salt
1 egg

For the filling

2–3 stalks fresh thyme
3 organic lemons
4 eggs
4 tbsp. agave syrup
7 oz. (200g) ricotta cheese
1 tbsp. cornstarch

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Instructions

In a large bowl mix flour, sugar, salt, egg and cold butter in small pieces and knead until you get a smooth dough. Wrap in plastic wrap and let cool in the fridge for at least 1 hour.
Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) tart tin with loose bottom. Dust with flour and set aside. For the filling wash the thyme, dry and remove the leaves from the stalks. Wash one of the lemons, dry and grate the peel. Squeeze all lemons to get the lemon juice. Add the eggs to a large bowl and beat on high speed until fluffy. Add agave syrup, ricotta cheese, cornstarch, lemon zest, lemon juice and thyme. Mix until just combined.
Roll out the dough on a floured surface slighly larger than the tart tin. Transfer to the tin and press to the bottom and sides to form a crust. Fill in the lemon filling and bake in the lower third of the oven for 30 minutes. The surface should be slightly golden. Take out of the oven and let cool down completely on a wire rack.