Corn, Spring Onion, and Ricotta Tart
INGREDIENTS
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115 grams (1 cup) sifted plain flour
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115 grams (3/4 cup) uncooked polenta
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115 grams (1/2 cup) butter, plus extra for greasing
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1 egg
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pinch sea salt
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1 tablespoon ice water
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3 ears of corn
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4 eggs
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3 spring onions, thinly sliced
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100 grams (scant 1/2 cup) fresh ricotta
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1/4 cup double cream or heavy cream
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few big pinches of salt
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Freshly-ground pepper
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