Blueberry jam and smoked ricotta tart, the Alps in a bite
If you’ll ever wonder in the mountains of Friuli-Venezia Giulia and you like cheese it’s likely that in one of your trips, you’ll taste smoked ricotta. In friulano, we call Smoked Ricotta “scuete fumade”.
What you will read in this post:
The taste of mountain alms
Scuete fumade is the cheese that reminds me most of the mountains as it carries the taste of burned woods in the stove. It has the warm taste of a fireplace.
Although I can’t consider smoked ricotta one of my favorite cheeses, I can’t deny that it is quite a versatile cheese. Scuete Fumade normally works well with a generous amount of butter in first courses like pasta, gnocchi, or ravioli. In Friuli, we also use it on top of sweet Cjarsons.
Ricotta and jam for breakfast
In Malga Pozôf we used smoked ricotta quite a lot, but never would I ever have associated smoked ricotta with desserts, though. Or at least not with croissants and berries jam. But that’s exactly the type of croissant can taste in a bakery near my home.
When I first tasted it, I was mesmerized by the crazy yet perfect combination. The minute that my lips touched the ricotta-jam-croissant mix, I felt the urge to try it again at home.
I can’t do croissants, but I can do tarts and that’s exactly what I baked. The result was an easy, delicious, and mountain-tasting blueberry jam tart with smoked ricotta.
The best part of it all was seeing people wrong-footed whenever they tasted it. Now it is one of the most used recipes in my cookbook.
Me and Stefano usually eat this tart for breakfast, whenever we want to start the day reminiscing mountains.
Ingredients for a 25 cm ø tart
For the dough:
- 190gr of butter
- 180gr of sugar
- 380gr of flour (you can use 00 or do 150gr of type 1 and 150g of type2)
- A teaspoon of baking powder
- 2 eggs
For the filling:
- Smoked Ricotta
- Blueberry Jam
Mix the room-temperature butter with sugar, flour, and baking powder together until they look like crumbs. Add the eggs and keep kneading until you can form a dough. Put the dough to rest in the fridge for at least one hour.
After one hour roll out the dough and place it in a round baking pan with parchment paper.
Grate as much smoked ricotta as you like right on the pastry surface, then cover everything with the blueberry jam.
Bake for 30 minutes at 170°.