Baked ricotta tart
Indulge in a delightful baked ricotta tart with a buttery crust and a rich, creamy filling made from ricotta cheese, light sour cream, and grated parmesan. Perfectly seasoned with garlic and bound with fresh eggs, this savory tart is an elegant and delicious addition to any meal. Simple ingredients, extraordinary taste!
- 01 Apr 2025
- Cook time 75 min
- Prep time 60 min
- 8 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.72g | 2% |
| Sugar 0.26g | 0% |
| Fat | |
| Fat 18g | 20% |
| Saturated 9g | 30% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 90mg | 17% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 0.40mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 0.20mg | 0% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 1.30ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 120mg | 4% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.91mg | 8% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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