- 2 eggs
- 1 cup ricotta cheese
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 2 tablespoons salsa
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Pastry for a single-crust pie (9 inches)
- In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling.
- Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers. Yield: 8-12 servings.
Originally published as Ricotta Tart in Country Woman Christmas Annual 2000, p21
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