The Road to Honey Food | Photography | Stories

Savory Tart: Fiddlehead & Ricotta with Oat Crust

Savory Tart: Fiddlehead & Ricotta with Oat Crust

A no roll oat crust guarantee this savory tart topped with a creamy whole milk ricotta & cheddar cheese, fiddleheads, & sautéed onions easy to make.

PIN IT for later

Well guys. . .I survived my first trip to China. There certainly were times when I questioned whether or not I would make it back in one piece. . .but here I am, making plans to return to the Pearl of the Orient faster than you can blink an eye.

In case you’ve never been to this bustling city, it seems like there is a cloud of pollution perpetually looming through the parade of skyscrapers that march off into infinity. I was aware of China’s reputation for having the “dirtiest air on Earth” before I left.  My concerned doctor loaded me up with steroids and inhalers for fear that my asthma would flare up into a rage so intense it could not be contained. All the information in the world, even the endless stream of photos from the Mr., could not prepare me for the thick, fluffy, white cloud that, more often than not, made it impossible to see anything but a wall of white every time I peered from my 58th floor window.



Savory Tart- Fiddlehead & Ricotta with Oat Crust


But probably more treacherous than the air quality was traveling about on foot. The simple act of crossing the street was like playing an intense game of Russian roulette. Every time you stepped foot off the curb, you never knew whether or not you would make it to the other side completely unscathed.  A green blinking crosswalk light only delivered a false sense of safety as drivers turned a blind eye to it and plowed through the crowds. I got the sense that I wasn’t being just another paranoid tourist as the locals always seemed to hesitate and second guess on whether or not they should continue onward with their journey or head back to the safety of a nearby cafe.

I quickly learned that whenever possible, you should always try to cross as a herd.  I took it one step further by thoughtfully positioning myself smack dab in the center of the moving group. This tactic seemed to work, but my trip was not without incident.

I was coming home from lunch with the Mr. one afternoon, hyper aware of the unfamiliar sights and sounds around me. As I plodded down the rain soaked sidewalk, a taxi cab sped up into the entrance of a parking lot that I just so happened to be passing. He zoomed by so close that my umbrella smashed into his battered and bruised vehicle and ricocheted back, nearly poking me in the eye. Fortunately, the umbrella was all he hit.


Savory Tart- Fiddlehead & Ricotta with Oat Crust


These are all things that I suspect will start to feel like the norm (fortunately or unfortunately) in good time. The good news is that the Mr. and I found an apartment in a quaint little area in Shanghai. It is larger than our pint sized apartment in Boston and has a tiny gym so I can continue to burn calories, making room for new calories in the form of cakes, pies and cookies.  I’m also hoping to take some cooking classes while there. . .so prepare to see some Chinese treats in the near future.


Savory Tart: Fiddlehead & Ricotta with Oat Crust

Savory Tart: Fiddlehead & Ricotta with Oat Crust

Savory Tart- Fiddlehead & Ricotta with Oat Crust

Savory Tart- Fiddlehead & Ricotta with Oat Crust


I didn’t take many photos during this trip as Mother Nature decided to fill up her watering can time and time again, causing it to rain relentlessly.  Because of this, and the insane humidity, I preferred to seek shelter rather than explore the city.  I guess part of me did not feel a sense of urgency as I knew I would be returning soon and would have plenty of opportunity to document the sights that I was experiencing in this fast moving city.


Savory Tart: Fiddlehead & Ricotta with Oat Crust


This Savory Tart with Fiddleheads, Ricotta Cheese and Oat Crust was one of the last things I baked before I jetsetted off thousands of miles to the “Paris of the East”.   Fiddleheads (If you are wanting to read more about fiddleheads see HERE.)  were still in season at that moment.  I realize this is no longer the case;  however, I think asparagus would make a lovely substitute so I decided to go ahead and post the recipe.

This Savory Tart with Fiddleheads, Ricotta Cheese and Oat Crust is filled with onions & shallots softened in a dab of butter, then topped with a creamy whole milk ricotta cheese. It’s then nestled in a crust made from oat and almond flour which gives it a nice wholesome and nutty flavor.  As a matter of fact, I think it is one of my favorite savory tart crusts to date.  Even better, it’s simple as can be to make and doesn’t require rolling. Simple press the dough into your pan of choice and voila. . .you have your crust.  I topped the savory tart with a sprinkling of lemon zest, chives and crushed red pepper.  I also topped the first tart I made with some cheddar cheese because . . .well. . .in my world, more cheese is always better.





P.S. If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, Pinterest , Bloglovin or Snapchat (theroadtohoney) . In addition, you could receive updates directly from my blog to your inbox by entering your e-mail address in the box in the top right corner. See you soon.


Savory Tart: Fiddlehead & Ricotta with Oat Crust

Yield: 13 x 4 inch tart (8 servings)


    For the Oat Crust:
  • 1 1/2 cups oat flour
  • 1 cup ground almond meal
  • 4 tablespoons corn starch
  • 1/2 teaspoon salt
  • 2 teaspoons dried oregano
  • 6 - 7 tablespoons ice cold water
  • 6 tablespoons unsalted butter, cold & cut into 1 inch cubes
  • For the Fiddleheads:
  • 1 - 1.5 cups of fresh fiddleheads
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • For the Ricotta & Onion Filling:
  • 1 tablespoon butter
  • 1 medium shallot, diced
  • 1 medium yellow onion, sliced thin
  • 3 garlic cloves, minced
  • 2 cups ricotta cheese
  • 2 eggs
  • 1/2 cup sharp cheddar cheese, shredded + more for topping (optional)
  • Salt & pepper (to taste)
  • 2 tablespoons fresh chives (chopped) + more for topping
  • 1/2 teaspoon dried oregano
  • Zest from one lemon
  • Red pepper flakes (optional)


    For the Oat Crust:
  1. Combine the dry ingredients in a large bowl.
  2. Add the butter & toss until it is coated with the flours.
  3. Using your fingers, work the butter into the flour until you have pea sized pieces. Be sure to work fast so that the butter stays cold.
  4. Sprinkle 3 tablespoons of ice water evenly across the flour.
  5. Continue to knead the dough with your fingers until it starts to come together. Add one tablespoon of ice cold water at a time as needed. I used 7 tablespoons of water for my dough.
  6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  7. In the meantime, coat a 13 x 4 inch tart pan with cooking spray.
  8. Place the rack in the center of the oven & pre-heat the oven to 425° F.
  9. Break off pieces of the dough & press it into the tart pan.
  10. Using a fork, prick the bottom about 20 times.
  11. Blind bake for 10 minutes, or until the edges are set.
  12. For the Fiddleheads:
  13. Rinse the fiddleheads well to remove all the dirt & debris.
  14. Bring a large pan of lightly salted water to a boil.
  15. Add the fiddleheads & boil for 10 minutes.
  16. Drain & rinse with cold water.
  17. Pat the fiddleheads dry & toss them in lemon juice & salt & pepper to taste.
  18. For the Ricotta & Onion Filling:
  19. Reduce heat of oven to 375 º F.
  20. Heat 1 tablespoon of butter in a medium skillet over medium heat.
  21. Add diced shallots & onions & sauté, stirring occasionally, until softened & golden brown (about 10-15 minutes).
  22. Add garlic & cook for 30 seconds.
  23. Place ricotta cheese, eggs, cheddar cheese, fresh chives, oregano & lemon zest in a medium bowl.
  24. Stir until well blended.
  25. Salt & pepper to taste.
  26. Evenly spread the onion & shallot mixture on top of the crust.
  27. Spread the filling evenly over top of the onions. Note: You may have a little bit of extra filling left.
  28. Push the fiddleheads gently into the filling.
  29. Sprinkle with additional cheddar cheese, if desired.
  30. Bake for 40 minutes or until golden brown.
  31. Sprinkle red pepper flakes & chives on top if desired.
  32. Cool on a rack for 5 minutes, then slice & enjoy.

As an alternative, you can substitute asparagus for fiddleheads. Simply trim the ends off the asparagus so they are all the same length, season them with salt & pepper & gently press them into the ricotta mixture. Bakes as indicated.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes


Fiddlehead & Ricotta Tart with Oat Crust - A no roll oat crust guarantee this savory tart topped with a creamy whole milk ricotta & cheddar cheese, fiddleheads, & sautéed onions easy to make. Easily sub in asparagus if fiddleheads aren't in season. Click for RECIPE.

Add a comment...

Your email is never published or shared. Required fields are marked *


I love it when you share! Sharing links to my recipes on Twitter, Facebook, Buzzfeed & Pinterest is always welcome & much appreciated. It is a fantastic way to show your support for what we do & help The Road to Honey grow & bring you more great recipes!

Want to share one of my photos or recipes on your website? Links & 1 photo can be used with credit & a link back to the recipe post. Please do NOT share my actual recipe without requesting prior permission!