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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Milan Jeremic
[email protected]This tart is a bit time-consuming to make, but it's worth the effort.
Fongia Kila
[email protected]I'm not a fan of the way this tart looks, but it tastes amazing!
BigKelvin TV
[email protected]This tart is perfect for a summer picnic or potluck.
John Njenga
[email protected]I made this tart for my vegetarian friends and they loved it! It's a great meatless main course.
Usman Shani
[email protected]This tart was a bit too rich for my taste, but I can see why others might enjoy it.
Leo Garza
[email protected]I'm not a big fan of ricotta cheese, but I loved this tart! The filling was creamy and flavorful, and the crust was flaky and buttery.
SimbaLolito Parck
[email protected]This is my new favorite tart recipe! It's so easy to make and always turns out delicious.
Lynn MacPherson
[email protected]The ricotta filling was a bit runny for my taste, but the crust was perfect.
Amanda Pugh
[email protected]I've made this tart several times now and it's always a hit! My friends and family love it.
Lawrence Projects
[email protected]This tart was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Rahul Rahul
[email protected]Yum!
Ghimire Deepa
[email protected]I made this tart for a dinner party and it was a huge success! Everyone loved it. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Sk Mariyam
[email protected]Easy to follow recipe. Turned out great!
M Ajaz g M Ajaz
[email protected]This savory ricotta tart was a delightful surprise! The ricotta filling was creamy and flavorful, and the crust was perfectly flaky. I added some fresh herbs from my garden, which really brightened up the dish. It was a hit with my family and friends