Baked Savory Ricotta Tart
- 1 cup flour
- 7 tbsp unsalted cold butter, chopped
- 1/4 cup sour cream
- 6 None eggs
- 1 1/2 cups heavy cream
- 1 cup ricotta cheese
- None None Arugula leaves, to serve
- Place flour and butter in a food processor. Pulse until combined (mixture will be lumpy). Add sour cream and pulse until dough comes together. Turn onto a lightly floured surface. Knead into a flat disc. Wrap in plastic wrap and refrigerate for 20 mins.
- Preheat the oven to 400u0b0F. Lightly grease a 10 x 6-inch baking pan.
- Roll out pastry on lightly floured surface to form a 12 x 8-inch rectangle. Press pastry into bottom and sides of prepared pan, trimming edges. Refrigerate for 30 mins.
- Line crust with parchment paper and fill with dried beans or rice. Bake for 15 mins. Remove the paper and beans and bake for a further 10 mins. Reduce oven temperature to 350u0b0F.
- Whisk eggs, cream and ricotta in a large bowl until smooth. Season to taste. Pour into crust. Bake for 25-30 mins, until set and golden. Allow to cool slightly then sprinkle with arugula leaves. Cut into slices to serve.
flour, butter, sour cream, eggs, heavy cream, ricotta cheese, arugula
Taken from recipes-plus.com/api/v2.0/recipes/35263 (may not work)