Savoury Ricotta Tart Food

SAVORY RICOTTA TART RECIPE

Steps:

• To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling.
• Preheat Oven to 200 degrees Celsius.Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds.
• For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs. This will take 2-3 minutes.
• Add egg and lemon juice and process until mixture forms a ball. Turn onto a floured bench and gently knead to bring dough together. Do not over knead as it will result in tough pastry.Wrap in cling wrap and chill for at least 30 minutes.
• To make the filling, mix all the ingredients required for filling in a bowl, and set aside.
• Take out the Pastry dough and roll it into 2-3mm thickness.
• Use dry flour or baking sheet if it is tough to roll otherwise. Gently ease into prepared tart tin, pressing it into the edges of the tin. Trim the extra sides with a sharp knife and prick the base using a fork.
• Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden.
• Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp.
• Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes.
• Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner.

SAVOURY RICOTTA TART

Steps:

• Preheat oven to 180 degrees celcius.
• Place tart shell in oven 5 minutes.
• Beat cheeses, eggs and chives in bowl and season.
• Fill tart shell with mixture. Bake 10 minutes.
• Meanwhile place tomatoes on a baking tray. Brush with oil and season. Roast in oven last 5 minutes of tart cooking time.
• Whisk together oil and vinegar.
• Serve tart warm with tomatoes and dressing drizzled over the top.

LEEK, RICOTTA & GRUYèRE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
• Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
• Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.

COURGETTE & RICOTTA TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
• Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
• Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
• Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.