Grape Ricotta Honey Tarts Food

BLISTERED GRAPES WITH HONEY AND RICOTTA

Steps:

• Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
• Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.

GRAPE AND RICOTTA CROSTATA

Steps:

• Preheat oven to 375 degrees F.
• Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
• In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

FRESH CHEESE AND HONEY TART FROM SANTORINI

Steps:

• MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms. If it is too soft, mix in a little more flour. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
• Preheat oven to 375°F.
• Flatten the dough with your hands. Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminum foil, and bake for 15 minutes.
• Remove the foil, prick the dough with a fork and bake for 15 to 20 minutes more, or until set but not colored. Let cool.
• MAKE THE FILLING: In a food processor, combine the ricotta, honey, mastic (if using) and cinnamon. Process for 30 seconds. With the motor running, add the eggs one at a time, processing until smooth.
• Pour the filling into the cooled tart shell and smooth the top with spatula. Bake for about 30 minutes, or until the filling is golden brown and set. Sprinkle with cinnamon and let cool before serving.
• Variation
• FRESH CHEESE AND HONEY TARTLETS MYZITHROPITAKIA, LIHNARAKIA OR MELITINIA
• Instead of one large tart, you can make about 30 individual tartlets.
• Divide the dough into 3 pieces and shape each into a 10 1/2-inch-long log about 1 inch in diameter. Cut each log into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap.
• On a lightly floured surface, pat each piece into a 4 1/2-inch round. Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling. Bake on baking sheets in batches for about 25 minutes, or until light golden.

SPINACH AND RICOTTA TART

Steps:

• Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
• Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
• Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
• In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
• Add spinach mixture and stir well.
• Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
• Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
• May be served hot or room temperature.

RICOTTA TART

Steps:

• ---------Tomake the filling--------.
• In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
• Add the flour a little at a time.
• Gradually add the milk and whisk well.
• Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
• Place the filling aside covered with a sheet of buttered wax paper.
• In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
• Fold in the Lemon zest.
• Add the cooled filling blend well and set aside.
• ------Doughcrust----------.
• In a food processor, combine the flour and cornstarch.
• Add the remaining dough ingredients and mix until a soft ball begins to form.
• Knead the dough for a short time on a floured surface and divide in two.
• Wrap one half of the dough securely and freeze it for future use.
• Lightly grease an 11-inch tart pan with removable sides.
• Roll out one half and place in the prepared tart pan.
• Pour the filling into the pie shell and smooth the top.
• Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
• Remove tart to cooling rack.
• Remove sides from pan.
• Cut into wedges to serve.