Creamy and smooth, this savory tart is filled with ricotta and Parmigiano Reggiano.
- ½ lb all-purpose flour
- 4 ½ oz butter
- 1 pinch salt
- ¼ cup cold water
- 5 oz cow’s ricotta cheese
- 5 oz grated Parmigiano Reggiano cheese
- 3 tablespoons heavy cream
- 3 eggs
- salt and pepper to taste
- nutmeg to taste
In a bowl, mix together the flour with the butter and salt until you have a clumpy mixture.
Then add the cold water and knead the dough with your hands until smooth, working it as little as possible so that it remains cold.
Wrap the dough in plastic and place in the fridge for 1/2 hour.
Then, roll out the dough to about ¼ inch thick using a rolling pin.
Line a tart pan with parchment paper and place the sheet of dough on top.
In a bowl, use a fork to mix together the eggs, ricotta, Parmigiano Reggiano, heavy cream, salt, pepper and nutmeg.
Mix until smooth then spoon the mixture into the tart crust.
Bake the tart in a 190° C for about 25 minutes or until it is plump and golden.
Serve directly from the tart pan.
Source: Academia Barilla
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