Baked ricotta tart
Baked ricotta tart features a buttery crust filled with creamy ricotta, eggs, light sour cream, and garlic, offering a rich and savory flavour. Ideal for brunch or a light dinner, it's both comforting and elegant.
Cook time 75 min
Prep time 60 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup butter
2 garlic cloves
1/3 cup ricotta cheese
4 eggs
1/2 cup light sour cream
1/4 cup grated parmesan cheese
The Baked Ricotta Tart is a delightful and savory dish that combines creamy ricotta cheese, rich sour cream, and the robust flavors of garlic and Parmesan. Perfect for brunch, lunch, or a light dinner, this tart is both elegant and comforting. With a flaky, buttery crust and a luscious filling, it’s sure to impress your family and friends.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the all-purpose flour with the chilled and diced butter.
- Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Add a tablespoon of cold water at a time until the dough starts to come together. You may need about 2-3 tablespoons.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and place it on a lightly floured surface.
- Roll out the dough to fit into your tart pan (about 9-inch/23 cm diameter).
- Carefully transfer the dough to the tart pan, pressing it gently into the sides and bottom. Trim any excess dough.
- In a medium bowl, whisk together the ricotta cheese, eggs, light sour cream, grated parmesan cheese, and minced garlic until well combined.
- Season with a little salt and pepper to taste, if desired.
- Pour the cheese mixture into the prepared tart crust, spreading it evenly.
- Place the tart in the preheated oven and bake for about 30-35 minutes, or until the filling is set and the crust is golden brown.
- Remove the tart from the oven and allow it to cool slightly before slicing.
- Serve warm or at room temperature.
This Baked Ricotta Tart is a versatile and delicious option for any meal. Its rich and creamy filling paired with a buttery crust makes it a standout dish that's simple to prepare yet sophisticated in taste. Serve it warm, and enjoy the perfect balance of flavors and textures. Bon appétit!
Baked ricotta tart FAQ:
Use a 9-inch (23 cm) tart pan for this recipe. Ensure it's not too deep to achieve a nice balance between crust and filling.
Bake the tart for about 30-35 minutes at 375°F (190°C) until the filling is set and the crust is golden brown.
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different flavor and texture, but the final result may vary.
Store leftover baked ricotta tart in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.
The tart is done when the filling is set (not jiggly) and the crust is golden brown. A knife inserted into the filling should come out clean.
Tips:
- Use cold butter.: Ensure that the butter is cold when you cut it into the flour. This helps create a flaky crust.
- Precook the crust.: Blind bake the crust for about 10-15 minutes before adding the filling to prevent a soggy bottom.
- Season well.: Add salt and pepper to the filling mixture to enhance the flavors. Consider adding herbs like basil or parsley for extra freshness.
- Let it cool slightly.: Allow the tart to cool for a few minutes before slicing, which helps it set and makes it easier to cut clean slices.
Nutrition per serving
8 ServingsCalories 270kcal
Protein 8g
Carbohydrates 20g
Fiber 0.72g
Sugar 0.26g
Fat 18g
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