Ricotta and herb tart
Discover the delightful combination of creamy ricotta, tangy parmesan, and savory prosciutto in our Ricotta and Herb Tart recipe. Perfect for brunch or a light dinner, this savory tart features a flaky butter crust, briny olives, and fresh herbs like rosemary and parsley. Quick and easy to make, it’s an elegant dish that impresses every time. Try it today!
- 28 Jan 2025
- Cook time 40 min
- Prep time 45 min
- 8 Servings
- 11 Ingredients
Indulge in the savory flavors of our delightful Ricotta and Herb Tart. This recipe unites the creamy goodness of ricotta cheese with the tangy zest of olives, the savory richness of prosciutto, and the aromatic notes of fresh herbs. Perfect for any occasion, this tart is sure to impress your guests and satisfy your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine 2 cups of all-purpose white wheat flour, 1 tsp baking powder, and a dash of salt.
- Using a pastry cutter or your hands, cut 1/2 cup cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Crack 1 egg into a small bowl and beat it lightly. Add it to the flour and butter mixture and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough.
- Press the dough into a tart pan, making sure to cover the bottom and sides evenly.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Bake the crust in the preheated oven for about 10-12 minutes, or until lightly golden. Remove and let it cool slightly.
- In a medium-sized bowl, whisk together the remaining 4 eggs.
- Add 1/3 cup ricotta cheese, 1/4 cup grated parmesan cheese, 1/3 cup sliced olives, and the pieces of 3 slices of prosciutto. Mix well.
- Add 1 tsp finely chopped rosemary and 2 tbsp finely chopped fresh parsley to the mixture and stir until well combined.
- Pour the filling mixture into the pre-baked crust, spreading it out evenly.
- Place the tart in the oven and bake for 25-30 minutes, or until the filling is set and slightly puffed, and the top is golden brown.
- Remove the tart from the oven and let it cool for a few minutes before slicing.
- Serve the Ricotta and Herb Tart warm or at room temperature. It pairs wonderfully with a light salad or a side of fresh vegetables.
Tips:
- Make sure to freeze the butter for about 10 minutes before incorporating it into the flour to achieve a perfectly flaky crust.
- For a more intense flavor, consider using a blend of different olives, such as Kalamata and green olives.
- Feel free to add more fresh herbs based on your personal preference. Thyme and basil can be excellent additions!
- Ensure your ricotta cheese is well-drained to avoid a watery filling.
- To prevent the crust from becoming soggy, you can pre-bake (blind bake) it for about 10 minutes before adding the filling.
This Ricotta and Herb Tart combines a flaky, buttery crust with a rich, herb-infused filling. Whether you're serving it as an appetizer, a brunch centerpiece, or a light dinner, the harmonious blend of flavors in this tart will undoubtedly leave everyone craving more. Enjoy your culinary creation and the smiles it brings to the table.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.13g | 3% |
| Sugar 0.27g | 0% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 28% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 110mg | 21% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 1.75mg | 2% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.69mg | 15% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 130mg | 4% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 45g | - |
| * 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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