CREAMY RICOTTA TART WITH PINE NUTS
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 1 (11-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
- Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
- Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
- Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
- In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
RICOTTA, HAM AND SCALLION TART
Number Of Ingredients 0
Steps:
- Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 488
COURGETTE, HAM & RICOTTA TARTS
Make double the quantity of these simple, summery tarts and have one for lunch the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry from one side to make a rough square, then quarter to make 4 smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final min. Mix together the cream, ricotta, egg and Parmesan.
- Remove the tarts once they've puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border. Scatter over the ham, tomatoes and courgette, season, then bake for 15 mins until the filling is slightly risen and golden. Serve with salad, if you like.
Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
RICOTTA, MOZZARELLA AND HAM QUICHE
From a promo booklet of an Italian brand of saffron, this looked appealing but very easy, I haven't tried it but will soon
Provided by AdriMicina
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 200°C, grease an ovenproof pie dish In a bowl whip eggs and saffron, blend in ricotta, ham, cubed mozzarella and parmesan.
- Season with salt and pepper to taste Pour mixture in pastry shell and bake until pastry is golden and filling set, about 20 minutes Let cool a little and serve with a salad.
Nutrition Facts : Calories 417.2, Fat 27.7, SaturatedFat 12, Cholesterol 172.1, Sodium 965.7, Carbohydrate 16, Fiber 1.1, Sugar 0.7, Protein 25.1
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