Time 2h5m Yield Makes: 4 Servings Number Of Ingredients 11 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.
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.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm. For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix. Preheat the oven to 350 degrees F. Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan. In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.
Yield Makes 8 first-course servings Number Of Ingredients 13 Steps:
Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature. Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess. Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve. *Available at farawayfoods.com.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 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.
Yield Makes one 9-inch pie Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes. Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside. Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
