SAVORY RICOTTA TART
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.
Provided by Chef John
Categories Breakfast and Brunch Eggs
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.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g
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Shahnawaz Shah
[email protected]This tart was a bit too dry for my taste. I think I would add more milk or cream to the filling next time.
Sahilkhan Khan
[email protected]This tart was delicious! I used fresh herbs from my garden, which really elevated the flavor. I will definitely be making this again.
Peace Studio Hashmi
[email protected]This tart was a bit too bland for my taste. I think I would add some more herbs and spices to the filling next time.
Heidi Prestegui
[email protected]I'm not a big fan of ricotta cheese, but I loved this tart! The filling was light and fluffy, and the herbs added a nice touch of flavor. I will definitely be making this again.
emmanuel ibrahim
[email protected]This tart was amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Elise Rose
[email protected]This tart was a bit too salty for my taste. I think I would use less salt in the filling next time.
Shayan Khan Shayan Khan
[email protected]I love this recipe! It's so versatile. I've made it with different types of cheese, herbs, and vegetables. It's always a hit.
Fedasa Leta
[email protected]This tart was delicious! I made it for a brunch party and everyone loved it. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Inam Marwat
[email protected]This tart was a bit too rich for my taste. I think I would use less butter in the crust next time.
Martin Mandume
[email protected]I love the combination of flavors in this tart. The ricotta filling is creamy and tangy, while the herbs add a nice touch of savory. I will definitely be making this again.
Nahida Sultana
[email protected]This tart was easy to make and turned out great! I used a gluten-free pie crust and it worked perfectly. I will definitely be making this again.
Bola Bamidele
[email protected]The tart was good, but I found the crust to be a bit bland. I think I would add some herbs or spices to the dough next time.
Ronald Mendez
[email protected]This tart was a bit too heavy for my taste. The crust was a bit thick and the filling was a bit too dense. I think I would prefer a lighter version of this recipe.
Danesha Beecher
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually add a bit of grated Parmesan cheese to the filling for extra flavor.
Frankie Thornton
[email protected]This tart was delicious! I used a pre-made pie crust to save time, and it turned out great. The filling was light and fluffy, and the herbs added a nice touch of flavor.
Ben Agbeko
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it. The crust was crispy and the filling was creamy and flavorful. I would definitely recommend this recipe.
Majesty
[email protected]This ricotta tart was a hit at my dinner party! The combination of the creamy ricotta filling and the flaky crust was perfect. I used fresh herbs from my garden, which really elevated the flavor. I will definitely be making this again.