A ricotta cheese recipe that’s great for brunch, or as a side dish for lunch or dinner! Herbed Ricotta Tart combines the delicate taste of cheese and the subtlety of mixed herbs – simply delectable!
A no-pastry tart is always a time saver. I rarely do it because I feel that the pastry always adds to the complexity of the pie or tart — but not this particular tart recipe. I’ve made it several times with a savory crust, but I was not satisfied with the end product. This no-pastry route is way better for this tart recipe.
HOW TO MAKE HERBED RICOTTA TART
CAN I USE A BIGGER BAKING PAN FOR THIS RICOTTA CHEESE RECIPE?
You can. However, I don’t think you should use anything bigger than an 8-inch pan, unless you would adjust the quantities of the ingredients. If you don’t, you’re going to end up with a noticeably ‘thinner’ tart – unless that’s what you prefer.
CAN I SUBSTITUTE PECORINO WITH PARMESAN IN THIS TART RECIPE?
If you prefer parmesan over pecorino, then go ahead. I have tried both, and to be honest, I use whatever I have on hand. If you want that hint of nuttiness though, then by all means, go for parmesan. 🙂
WHAT OTHER HERBS CAN I USE IN THIS RICOTTA RECIPE?
I’ve pretty much used all kinds, EXCEPT mint. (Dunno why, something just feels off with adding it here.) The trick is to use only a tiny amount when it’s a strong herb — to make sure that it does not overpower the dish.
CAN I USE A PASTRY WITH THIS TART RECIPE?
Yep, you can do that. You might like it more than I did. If you’re going to do that though, I suggest you use a savory crust, not the buttery ones for fruit tarts.
WHAT TO SERVE WITH HERBED RICOTTA TART?
Something simple like tea or dry wine. Tell you what though, I have a friend who always asks for a couple of slices of crusty bread and spreads the herbed ricotta on top – like a bruschetta. Well, whatever works, right? 😀
FOR OTHER TART IDEAS, CHECK OUT MY TARTS COLLECTION!
VIDEO ON HOW TO MAKE HERBED RICOTTA TART
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Herbed Ricotta Tart
- 500 grams ricotta (about 2 cups)
- 2 small eggs, separated
- 1/3 cup parsley, chopped roughly
- 1/3 cup basil, chopped roughly
- 1 tsp rosemary, chopped roughly
- 1 tsp thyme, chopped roughly
- 6 tbsp pecorino cheese, grated
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- butter and breadcrumbs, for greasing and coating the baking pan
- Drain ricotta.
- Preheat oven to 200°C (375°F).
- Line a 7-inch springform pan with a baking sheet. Grease the pan with butter and sprinkle some breadcrumbs, especially on the sides of the pan. Set aside.
- In a bowl, combine drained ricotta with egg yolks. Mix.
- Add herbs, pecorino cheese, salt and pepper. Mix.
- On a separate bowl, beat egg whites until stiff.
- Fold egg whites into the ricotta mixture.
- Pour mixture into the greased baking pan. Use a spatula to even out the top of the ricotta mixture.
- Place baking pan in the oven from 40 to 45 minutes, or until the tart has firmed up.
- Take pan out the oven and set aside for at least 10 minutes.
- Serve. Garnish with more herbs, if desired.