Charred Spring Onion Tart with Ricotta and Cheddar

Preheat oven to 200ºC (390ºF).

In a mixing bowl, combine the ricotta, cheddar, chives, lemon zest, salt and pepper. Set aside.

Heat oil in a cast iron frying pan over medium heat. Lay spring onions in a single layer in the pan and cook for 4–5 minutes, turning occasionally. The spring onions are done when they have developed a golden brown char on approximately 50% of their surface area and they have softened. Do this in batches if your frying pan isn’t big enough. Once done, set aside.

Remove pastry from the fridge 10 minutes before you need to use it to ensure it is still cold. Lay the pastry out onto a baking tray. Score a line around the edge of the pastry, leaving a 1-centimetre gap. Prick the base of the pastry inside the scored line with a fork.

Cover the pastry with a layer of baking paper to stop it getting too brown then place it into the oven and cook for 20 minutes. Remove the pastry from the oven and use a wooden spoon or fish slice to press down the centre of the tart ready for the filling.

Spoon ricotta mixture onto pastry base, using a knife to spread it evenly. Lay the spring onions vertically along the tart. Then top with chopped hazelnuts.

Bake tart for another 10–15 minutes, until ricotta mixture has warmed through and crust is golden brown. Drizzle with honey before serving!