Herbed Ricotta Tart
A savory tart 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!
Servings: 8
Calories: 157kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 157kcal