Rory's Tart of Macroom Buffalo Ricotta
The tart can be served as a starter or as a main course and I always serve a salad of mixed leaves with a simple olive oil dressing to accompany it.
Ingredients
- 250g puff pastry
- 2 medium red onions, peeled and each onion cut into 8 even-sized wedges
- 2 tablespoons + 2 teaspoons extra virgin olive oil
- 2 large sprigs of fresh thyme
- sea salt and freshly ground black pepper
- 100g buffalo or sheep’s milk ricotta
- 25g Parmesan, grated
- ½ teaspoon fresh thyme leaves
- 1 large flat mushroom
- 2 teaspoons fresh marjoram leaves
- salad of mixed leaves
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