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Baked ricotta tart
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Elevate the evening with a dazzling vegetarian ricotta cheese appetizer to charm any palate.
Ingredients:
  • 225g plain flour
  • 125g butter, chilled
  • 3 garlic cloves, unpeeled
  • 500g full-fat ricotta
  • 4 eggs
  • 125ml cream
  • 62.50 ml grated parmesan
Instructions:
  • In a food processor, combine the flour, butter, and a pinch of salt until it resembles fine breadcrumbs. Then, add 1/4 cup iced water and process until a smooth ball forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 190°C and lightly grease a 26cm loose-bottomed tart pan.
  • Wrap the garlic in foil and roast in the oven on a small tray for 15 minutes, or until soft. Let it cool before using.
  • Roll out the pastry on a lightly floured surface, then place it in the tart pan. Chill for 15 minutes. Line the pastry with baking paper and add pastry weights or uncooked rice. Bake in the oven for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes until lightly golden.
  • Peel the roasted garlic, transfer it to a food processor along with the ricotta, eggs, cream, and parmesan. Blend until creamy. Pour the mixture into the tart shell and bake until golden on top and set. Serve while still warm.

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