Savory Ricotta Tart

  1. Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  7. Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

olive oil, bread crumbs, olive oil, cheese, eggs, fresh basil, parsley, salt, freshly ground black pepper, cayenne pepper, ground nutmeg, ricotta cheese, cheese, cheese, olive oil

Taken from www.allrecipes.com/recipe/238131/savory-ricotta-tart/ (may not work)

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