BAKED SPINACH RICOTTA TART
Provided by Food Network
Yield 8 slices
Number Of Ingredients 14
Steps:
- Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour. Lightly flour a clean work surface and roll the dough into a 16inch disk. Place the rolled out dough into a 10- by 2 1/2-inch deep cake pan or springform mold. Pressing with your fingertips, flute the top edges of the dough. Place in the freezer and chill thoroughly, about 30 minutes. In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes. Season with 1/4 teaspoon salt and half the pepper. Place the cooked spinach in a colander and drain. Chop fine and reserve. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent. Add the marjoram and prosciutto. Stir and cook an additional 2 minutes. Set aside. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto. Season with the nutmeg and remaining salt and pepper. Set aside. Line the tart shell with aluminum foil and fill with dried beans or pastry weights. Bake for 12 to 15 minutes, until the dough is set. Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown. Lower the oven temperature to 375 degrees. Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown. Let rest for 15 to 20 minutes, slice into wedges, and serve.
ROASTED PEACHES WITH RICOTTA
This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.
Provided by Denise in da Kitchen
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peaches, cut side up, in glass baking dish.
- Sprinkle with sugar and dot with butter.
- Bake 30 minutes at 325 degrees.
- With slotted spoon, transfer peaches to individual plates.
- Reserve juices.
- In bowl, mix ricotta and honey.
- Stir in reserved juices.
- Pile ricotta mixture onto peaches and sprinkle with almonds.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6, Cholesterol 31.1, Sodium 68.8, Carbohydrate 27.2, Fiber 1.7, Sugar 24.5, Protein 6.1
SAVORY RICOTTA TART
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
- Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
- Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
- Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
- Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
- Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g
RICOTTA TART
I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy
Provided by Bergy
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
More about "ricotta peach tart food"
PEACH RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 388 per serving
- Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.
- Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.) Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top. Sprinkle with the pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns. Slide onto the baking sheet. Serve warm with the sweetened ricotta.
- Rainy-Day Method: Preheat oven to 375° F. Brush half the butter onto a baking sheet. Prepare the sweet ricotta mixture as above. Prepare the dough as above and place it on the baking sheet. Bake 12 to 15 minutes. Remove from oven and top with the peaches, pepitas, and spiced sugar. Bake 10 more minutes or until the crust is golden.
PEACH RICOTTA TART RECIPE | REAL SIMPLE
From realsimple.com
3/5 (29)Total Time 30 minsServings 8Calories 388 per serving
- Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside.
- Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.
- Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.)
- Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top. Sprinkle with the pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns.
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- Cut in the butter cubes to the flour until mixture resembles coarse crumbs (If you are using a food processor, just pulse it for about 5 t0 6 times or until the crumbs looks like size of tiny peas. You can also do the same using a fork or your finger tips).
- Again, using a fork or your finger tips, mix it properly but do not knead it. It will be sticky and you don't need to worry about it.
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