This savory ricotta tart is made with really good ricotta cheese, fresh herbs, and just enough eggs to hold things together. I was in the mood for some heat when I made it, but the pepper and cayenne are totally optional.
Ingredients
- 3 tablespoons olive oil, divided, or as needed
- ½ cup panko bread crumbs
- 3 tablespoons finely grated Parmigiano-Reggiano cheese, divided
- 2 large eggs
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper (Optional)
- 1 pinch cayenne pepper, or to taste (Optional)
- 1 pinch ground nutmeg
- 1 ½ cups ricotta cheese
- 1 ounce finely grated Parmigiano-Reggiano cheese
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
Step 2
Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
Step 3
Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
Step 4
Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
Step 6
Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 139 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat3g | 14% |
Cholesterol68mg | 23% |
Sodium372mg | 16% |
Total Carbohydrate7g | 3% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein6g | |
Vitamin C1mg | 6% |
Calcium94mg | 7% |
Iron1mg | 3% |
Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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