The Italian white cheese cake. Creamy and smooth, this savory tart is filled with ricotta and Parmigiano Reggiano.
SERVINGS: Serves 6
INGREDIENTS:
- ½ lb all-purpose flour
- 4 ½ oz butter
- 1 pinch salt
- ¼ cup cold water
- 5 oz cow’s ricotta cheese
- 5 oz grated Parmigiano Reggiano cheese
- 3 tablespoons heavy cream
- 3 eggs
- salt and pepper to taste
- nutmeg to taste
METHOD:
- In a bowl, mix together the flour with the butter and salt until you have a clumpy mixture.
- Then add the cold water and knead the dough with your hands until smooth, working it as little as possible so that it remains cold.
- Wrap the dough in plastic and place in the fridge for 1/2 hour.
- Then, roll out the dough to about ¼ inch thick using a rolling pin.
- Line a tart pan with parchment paper and place the sheet of dough on top.
- In a bowl, use a fork to mix together the eggs, ricotta, Parmigiano Reggiano, heavy cream, salt, pepper and nutmeg.
- Mix until smooth then spoon the mixture into the tart crust.
- Bake the tart in a 190° C for about 25 minutes or until it is plump and golden.
Serve directly from the tart pan.
Source: Academia Barilla
BUON MANGIATA!
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