Ricotta Tart Recipe
Ricotta Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Guests will think you fussed when they bite into a wedge of this cheesy tart. It's so simple to make with prepared pie pastry.
MAKES:
8-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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)

Directions

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

  • 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)
  1. 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.
  2. 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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