At a glance
You're building this stunning tart in stages: blind-baking a pastry crust, cooking rhubarb with a hint of thyme, mixing a creamy ricotta filling, and then layering everything together before a final bake. The most time-consuming part is the blind-baking and final baking, which takes about 80 minutes total, but each step is straightforward and the reward is a beautiful, fruit-topped dessert that looks far more impressive than it actually is to make.
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Shape the pastry
Roll out the ready-made pastry into a round tart tin. The pastry sits on baking paper — leave the paper underneath and trim the pastry to shape with scissors.
For this step
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Fit into the tin and prick
Arrange the pastry so the edges are raised as high as possible. Prick the base with a fork. Line the base with baking paper and fill it with a generous layer of dried beans, so the pastry doesn't puff up while blind-baking.
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Bake with the weight
Blind-bake for 20 minutes at 190°C. After this time, remove the baking paper and beans, then bake for another 10 minutes.
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