Savory Ricotta Tart Recipe - Allrecipes.com
Savory Ricotta Tart Recipe
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Chef John's Savory Ricotta Tart
A super-simple savory tart loaded with herby, cheesy flavor. See more
  • READY IN hrs

Savory Ricotta Tart

Recipe by  

"I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional."

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Ingredients Edit and Save

Original recipe makes 1 tart Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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