February menu

Course #6.5:

1. Ham, Lemon, Ricotta, Artichoke, and Fig Tart

Ham, Lemon, Ricotta, Artichoke, and Fig Tart

Serves 4

1½ ounces dried figs (about 2)

1 cup chicken broth

2 cups plus 1 teaspoon water, divided

3½ tablespoons butter, divided

½ onion, finely chopped

1 cup arborio rice

1 onion, halved and thinly sliced

1 teaspoon fresh thyme, chopped

10 tablespoons drained chopped canned artichoke hearts

Grated peel of ½ lemon

1 teaspoon lemon juice

Salt and pepper

⅓ cup grated parmesan cheese

2 ounces sliced deli ham, coarsely chopped

8 teaspoons chopped flat-leaf parsley

8 teaspoons walnuts, toasted and chopped

1 sheet puff pastry, thawed

1 egg, divided

½ cup ricotta cheese

1. Preheat the oven to 400°. In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes; drain and finely chop.
2. In a saucepan, bring the broth and 2 cups water to a boil, cover, and keep at a simmer.
3. In a large saucepan, melt 1 tablespoon butter over medium heat. Add chopped onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
4. Stir in ½ cup of the broth mixture, bring to a simmer, and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, ¼ cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook for 5 minutes. Add 1½ tablespoons butter, sliced onion, and thyme, and cook, stirring frequently, until rice is tender and onions are softened and browned, about 15 minutes.
5. In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice, and the remaining butter; season with salt and pepper. Stir in the cheese, ham, parsley, and walnuts.
6. Arrange puff pastry on a baking sheet. Using a fork, pierce a ¼-inch edge around the pastry. In a small bowl, beat together half of the egg and remaining water. Brush the pastry with the egg wash; freeze until ready to use.
7. In a medium bowl, whisk together the ricotta and the remaining egg. Stir in the figs; season with salt and pepper.
8. Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the rice mixture. Bake until golden, about 20 minutes. Lower the heat to 350° and bake until the bottom of the puff pastry is golden, 5 to 10 minutes.