Savory Ricotta Tart - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted chilled butter, chopped
1/4 cup sour cream
6 None large eggs
1/2 cup heavy cream
1 cup ricotta
None None Arugula, to serve

Preparation

Place flour and butter in a food processor and pulse until combined. Add sour cream and pulse until dough comes together. Turn onto a lightly floured surface and knead into a flat disc. Wrap in plastic wrap and chill for 20 mins.
Preheat oven to 400\u00b0F. Lightly grease a 6 x 10 inch baking dish. Roll out pastry between 2 sheets of parchment paper to form and 8 x 30 inch rectangle. Press pastry into pan, trimming edges. Rest in fridge for 30 mins.
Line pastry with parchment paper and fill with pie weights. Bake for 15 mins, then remove paper and weights and bake for another 10 mins. Reduce heat to 350\u00b0F.
In a bowl, whisk eggs, cream and ricotta until smooth. Season to taste. Pour into crust and bake for 25-30 mins, until set and golden. Allow to cool slightly, then sprinkle with arugula. Cut into slices to serve.