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My review
Savory Ricotta Tart
Chef John
"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
1 h 15 m servings 139 calsOriginal recipe yields 6 servings (1 tart)
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Directions
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Prep
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
- 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.
- 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.
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
- Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.
Nutrition Facts
Per Serving: 139 calories; 10.9 g fat; 6.9 g carbohydrates; 5.9 g protein; 68 mg cholesterol; 372 mg sodium. Full nutrition
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Reviews
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Newest
2/24/2016
I used three eggs instead of two, so that it would be a bit higher, but the tart still ended up quite thin. Not a problem if you're serving a light breakfast or lunch for two. I made it the day...
10/13/2015
I am eating this right now. It was so easy and tastes so good. I didn't have the bread crumbs, so I crushed some cheesy crackers and used them instead. I also threw in one extra egg when it loo...
6/9/2017
I added some pasta, hummus and vegetables to the recipe which changed my oven time to 30'. On top of the bread crumbs layer, I put pasta and hummus. Then, broccoli, a carrot, 3 mushrooms, a few ...
6/5/2016
Well dang!!! I bought the ingredients and was getting ready to make when I realized I forgot to buy a springform pan. Smh!!
4/25/2015
How can you go wrong with all that cheese? Chef John makes me laugh out loud; he is so entertaining!