Ricotta And Sun Dried Tomato Tart Recipes
SUN-DRIED TOMATO RICOTTA CROSTINI APPETIZER
Sun-dried tomato, basil, garlic, pepper and ricotta over crispy crostini pieces.
Provided by Plating Pixels
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
- Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.
Nutrition Facts : Calories 126 kcal, Carbohydrate 17 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 245 mg, Fiber 1 g, ServingSize 1 serving
RICOTTA AND SUN-DRIED TOMATO TART
A sort of savoury baked cheesecake. Very light but delicious.
Provided by Gilly-F
Time 1h5m
Yield Makes 1 tart
Number Of Ingredients 8
Steps:
- Heat the oven to 170C/335F/gas mark 3. Roll out the pastry and cut out a circle that is just slightly larger than the base of a 24cm spring-form cake tin. Place this inside the tin and refrigerate for 30 minutes. Cover with baking paper and baking beans, and bake blind for 15 minutes. Remove the beans and paper, and bake for another 10 minutes, or until the pastry is cooked through and golden. Remove from the oven and set aside to cool down.
- Meanwhile, heat the butter and oil in a large frying pan over low-medium heat, then sauté the onions and four of the garlic cloves, stirring from time to time, for 20 minutes or so, until the onions are soft and sweet but haven't taken on any colour. Set aside to cool.
- Whisk the eggs and yolks in a large mixing bowl, preferably with an electric mixer, until light and airy. Add the ricotta carefully and work just until it is well incorporated. Fold in the onion and garlic mix, basil, salt and pepper, then pour over the pastry and bake for 45-50 minutes, or until just set.
- While the tart is in the oven, blitz the sundried tomatoes, the picked leaves of three thyme sprigs, the reserved chopped garlic, a pinch of salt and a few tablespoons of the tomato oil - you want a smooth paste. Spread this mix evenly over the top of the tart as it comes out of the oven, top with three whole thyme sprigs, then return to the oven for five minutes. Remove, leave to cool, and serve warmish or cold.
SPINACH, RICOTTA & FETA QUICHE (SPANAKOPITA TART)
Serves 4-8
Provided by Domestic Gothess
Number Of Ingredients 17
Steps:
- Place the flour, salt and butter in a bowl, rub in the butter until the mixture resembles breadcrumbs, stir in the cheese, followed by the egg yolk (save the white to use later). Add enough ice water to bring the mixture together into a ball, wrap in clingfilm and refrigerate for an hour.
- Roll the pastry out on a lightly floured surface to about the thickness of a pound coin and transfer it to a 25cm round tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer for 15 minutes. Meanwhile, preheat the oven to 190C/375F/gas mark 5.
- Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes. Remove the beans and parchment and brush the pastry all over with the reserved egg white. Return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry; set aside.
- To make the filling, defrost the spinach, place it in a sieve and press on it firmly to extract as much excess liquid as possible; finely chop it then tip into a large bowl. Mix in the ricotta, eggs and cream.
- Finely chop the spring onions and add to the bowl along with the parsley, dill, mint and garlic. Season well with salt and pepper and crumble in two thirds of the feta. Pour the mixture into the prepared pastry case and spread it level. Crumble over the remaining feta.
- Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
- Allow to cool for about half an hour before serving.
TART SPINACH & SUNDRIED TOMATO
Spinach and sundried tomato Tart
Provided by sameer.a.bhat
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Drain sundried tomatoes from oil – save oil for frying
- Cut sundried tomatoes into pieces
- Fry chopped garlic, add spinach continue frying; half way through frying add sundried tomatoes
- Add lots of pepper, some salt, and nutmeg
- Add feta cheese
- Optional: add 2 tea spoons of sundried tomatoes pesto
- In a separate bowl whisk one egg and one glass of double cream.
- On ready base add fried misture
- On top add the whisked egg/cream mixture
- Put in preheated oven 180C for 30 mins
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- Preheat the oven to hot 220°C. Place the cannellini beans, ricotta, egg white and So Good Regular in a food processor and blend until smooth. Transfer the mixture to a large bowl.
- Soak the semi-dried tomatoes in a little boiling water for 5 minutes to rehydrate, then drain and finely slice. Fold the semi-dried tomatoes and basil into the bean and ricotta mixture.
- Lightly grease eight 9cm metal flan tins or texas muffin holes with canola spray. Cut each pastry sheet into 4 squares and press into the tins with the corners sitting up.
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HEIRLOOM TOMATO RICOTTA TART RECIPE - FOOLPROOF LIVING
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- Combine almond flour, all-purpose flour, and salt in a large bowl. Using your hands, cut the cold butter into flour mixture. Add the cold water, starting with 2 tablespoons, stirring with a wooden spoon and gradually adding as much water as you need to make the dough moist. At this point, you want the dough to stick together easily. Turn it into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes to an hour.
- Using a rubber spatula, combine ricotta, cream cheese, and parmesan in a bowl. Fold in the lemon zest and juice. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
- Remove dough from the fridge. If it is too cold, let it sit on the counter for a few minutes. Remove the plastic. Using a rolling pin, roll it into 11-inch circle on a well floured surface. Place the dough into 9-inch tart pan with a removable bottom making sure the dough is evenly distributed throughout the pan. Using your fingers be sure to push the dough in the corners of the pan. Trim the sides. Prick the bottom of the tart all over with a fork. Place it in the freezer for 15 minutes.
TOMATO, THYME AND RICOTTA TART RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Total Time 58 minsCategory Savoury TartsCalories 368 per serving
- For the pastry, whizz the flour with the salt, a good grinding of black pepper and the thyme in a food processor. Add the butter and pulse until the mix starts to look like breadcrumbs. Add 3-4 tbsp ice-cold water and pulse again until the mixture comes together to form a ball. (Or rub the butter into the flour with your fingertips, then add the water and mix with a wooden spoon.) Tip out onto a large sheet of cling film, wrap, then chill for 30 minutes (see Make Ahead).
- On a lightly floured work surface, roll out the pastry to a roughly 28cm circle the thickness of £1 coin. Lift up the pastry with the flour-dusted rolling pin, drape into the tart tin and gently press to line the edges. Trim any excess pastry, leaving a small overhang proud of the tin. Rest in the fridge for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Prick the pastry base all over with a fork, line with a piece of scrunched baking paper or foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes until the edges feel firm, then remove the paper/foil and beans/rice and bake for 6-8 minutes more until the pastry is golden and sandy to the touch. Set aside on a wire rack to cool fully in the tin (see Make Ahead).
- When you’re ready to serve, beat together both ricottas in a mixing bowl with 1 tsp of the olive oil, the honey, thyme, lemon zest, black pepper and 2-3 pinches of smoked sea salt. Remove the pastry case from its tin and put on a serving plate. Spoon in the ricotta mixture and level using the back of a spoon. Slice the tomatoes and arrange on top, starting with the larger ones, then layering the smaller ones on top. Drizzle with the rest of the oil, then finish with salt and pepper and the extra thyme and basil leaves.
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5/5 (8)Total Time 45 minsCategory Main CourseCalories 472 per serving
- Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
- Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
- Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
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- Preheat the oven to 400°. In a small bowl, combine the sun-dried tomatoes with the shallot, parsley, oregano, vinegar, lemon zest, crushed red pepper and the 2 tablespoons of oil. Season with salt.
- Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with the garlic clove.
- Preheat the broiler and position a rack 6 inches from the heat. Spread the ricotta in a shallow medium gratin dish in a 3/4-inch-thick layer. Drizzle with oil and broil for about 10 minutes, turning the dish occasionally, until the ricotta is bubbling and golden. Spoon the relish and olives on top. Serve with the garlic toasts.
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