Appetizer

Burnt Garlic & Pomegranate Seed Tart with Whipped Pistachio Ricotta

Name: Burnt Garlic & Pomegranate Seed Tart with Whipped Pistachio Ricotta
Prep time: 14 min
Cook time: 22 min
Total time: 36 min
Yield: 2 servings
Ingredients: 4 sheets phyllo dough, thawed; 3 tbsp ghee, melted and cooled; 1 tsp black onion seeds (nigella); 8 cloves garlic, unpeeled; ¼ cup olive oil; 1 tsp Aleppo pepper flakes; 1 cup fresh ricotta, drained; 3 tbsp roasted pistachio paste (or finely ground pistachios); 2 tbsp fresh lemon juice; 2 tbsp fresh pomegranate seeds; ¼ tsp black salt (kala namak); sea salt and white pepper to taste; handful of fresh mint microgreens; 1 tbsp pomegranate molasses

A crispy phyllo tart shell is filled with charred garlic cloves infused in burnt garlic oil, topped with creamy whipped pistachio ricotta and studded with pomegranate arils for tartness and visual drama. A whisper of black salt ties everything together into a sophisticated, conversation-starting bite.

903cal per serving 21gprotein 40gcarbs 75gfat 14min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this