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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- 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.
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