fiddlehead tart with ricotta

The local markets are full of ostrich fern fiddleheads that area foragers have collected. People often says that fiddleheads taste like asparagus, so we decided to take a recipe for an asparagus tart an substitute fiddleheads. It tastes fantastic! The original recipe is from Vegetarian: the best ever recipe collection by Linda Fraser.

Fiddlehead tart with ricotta

• raw dough for a single piecrust or tart crust (use your favorite recipe)
• 8 oz. fiddleheads, cleaned and rinsed
  
• 2 beaten eggs
• 8 oz ricotta
• 2 Tb plain yogurt
• 1 1/2 oz grated Parmesan cheese
• salt and pepper
  

1. Preheat oven to 400 degrees
2. Roll out the dough and put into a pie pan or tart pan. Prick crust with a fork, fill with pie weights (or dry beans), and blind bake the crust until half-baked, 10-15 minutes. Remove from oven and reduce temperature to 350 degrees.
   
3. Meanwhile, put fiddleheads in ample boiling water and cook until just tender, about 5 minutes. Drain.
4. Beat together eggs, ricotta, yogurt, parmesan, salt and pepper. Stir in fiddleheads.
5. Pour filling into crust. Bake 35-40 minutes. Serve warm.
   

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