Montreal chef Frédéric Morin grows his own watercress for this frittata-like tart, packed with the grassy, spicy greens and plenty of cheese.
Featured in: "10 Ingredients We're Obsessed With."
- Unsalted butter, for greasing
- Kosher salt
- 3 lb. watercress, cleaned, tough stems removed
- 3¼ cups ricotta
- ½ cups finely grated Parmigiano-Reggiano, divided
- ½ tsp. freshly grated nutmeg
- 4 large eggs plus 4 large egg yolks
- 2 tbsp. finely grated lemon zest
- Freshly ground black pepper