|
Ricotta Tart
I followed the recipe exactly but put it in a 9 inch pie pan as others suggested rolling over the crust after pouring in the egg and cheese mixture. I baked it for about 45-50 minutes until it was golden brown and crispy on top. It was delicious! Not runny at all. I added sliced tomatoes to the top of one and other sliced veggies to the top of another in pretty patterns. I will definitely make this again and again for an appetizer, breakfast, or dinner.
2 users found this review helpful
|
Reviewed On:
Jan. 3, 2012
|