Savory Ricotta Tart Recipe
A eggetarian Continental recipe with butter - temperature to be kept cold, all purpose flour (maida), salt. Ready in 2h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
18 steps- 1
To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling
ricotta cheese(1 cup) - 2
Preheat Oven to 200 degrees Celsius
- 3
Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds
- 4
For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs
butter - temperature to be kept cold(125 grams)all purpose flour (maida)(240 gram)salt(1/2 teaspoon)salt - to taste - 5
This will take 2-3 minutes
- 6
Add egg and lemon juice and process until mixture forms a ball
lemon juice - or vinegar(1 teaspoon) - 7
Turn onto a floured bench and gently knead to bring dough together
all purpose flour (maida)(240 gram) - 8
Do not over knead as it will result in tough pastry
- 9
Wrap in cling wrap and chill for at least 30 minutes
- 10
To make the filling, mix all the ingredients required for filling in a bowl, and set aside
- 11
Take out the Pastry dough and roll it into 2-3mm thickness
- 12
Use dry flour or baking sheet if it is tough to roll otherwise
all purpose flour (maida)(240 gram) - 13
Gently ease into prepared tart tin, pressing it into the edges of the tin
- 14
Trim the extra sides with a sharp knife and prick the base using a fork
- 15
Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden
- 16
Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp
- 17
Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes
- 18
Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner
whole egg(1)ricotta cheese(1 cup)
Rate this recipe
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Savory Ricotta Tart Recipe
A eggetarian Continental recipe with butter - temperature to be kept cold, all purpose flour (maida), salt. Ready in 2h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
18 steps- 1
To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling
ricotta cheese(1 cup) - 2
Preheat Oven to 200 degrees Celsius
- 3
Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds
- 4
For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs
butter - temperature to be kept cold(125 grams)all purpose flour (maida)(240 gram)salt(1/2 teaspoon)salt - to taste - 5
This will take 2-3 minutes
- 6
Add egg and lemon juice and process until mixture forms a ball
lemon juice - or vinegar(1 teaspoon) - 7
Turn onto a floured bench and gently knead to bring dough together
all purpose flour (maida)(240 gram) - 8
Do not over knead as it will result in tough pastry
- 9
Wrap in cling wrap and chill for at least 30 minutes
- 10
To make the filling, mix all the ingredients required for filling in a bowl, and set aside
- 11
Take out the Pastry dough and roll it into 2-3mm thickness
- 12
Use dry flour or baking sheet if it is tough to roll otherwise
all purpose flour (maida)(240 gram) - 13
Gently ease into prepared tart tin, pressing it into the edges of the tin
- 14
Trim the extra sides with a sharp knife and prick the base using a fork
- 15
Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden
- 16
Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp
- 17
Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes
- 18
Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner
whole egg(1)ricotta cheese(1 cup)
Rate this recipe
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