Savory Ricotta Tart
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted chilled butter, chopped
- 1/4 cup sour cream
- 6 None large eggs
- 1/2 cup heavy cream
- 1 cup ricotta
- None None Arugula, to serve
- Place flour and butter in a food processor and pulse until combined. Add sour cream and pulse until dough comes together. Turn onto a lightly floured surface and knead into a flat disc. Wrap in plastic wrap and chill for 20 mins.
- Preheat oven to 400u0b0F. Lightly grease a 6 x 10 inch baking dish. Roll out pastry between 2 sheets of parchment paper to form and 8 x 30 inch rectangle. Press pastry into pan, trimming edges. Rest in fridge for 30 mins.
- Line pastry with parchment paper and fill with pie weights. Bake for 15 mins, then remove paper and weights and bake for another 10 mins. Reduce heat to 350u0b0F.
- In a bowl, whisk eggs, cream and ricotta until smooth. Season to taste. Pour into crust and bake for 25-30 mins, until set and golden. Allow to cool slightly, then sprinkle with arugula. Cut into slices to serve.
flour, butter, sour cream, eggs, heavy cream, ricotta, arugula
Taken from recipes-plus.com/api/v2.0/recipes/28531 (may not work)