My new addiction is making fresh ricotta. I love it so much so let me count the ways.
One: It’s so easy to make and so gourmet tasting drizzled with olive oil and salt and pepper.
Two: It fits well with my entertaining style – a bowl of fresh ricotta along with bread, marinated olives, baby roma tomatoes from the garden, and dinner is served!
Three: Substituting it in recipes here and there to showcase its versatility gives me the joy of making it over and over again!
When I found David Lebovitz’s Herbed Ricotta Tart I knew it was time for another batch. Following his suggestion I used this olive oil crust which fit well with the savory filling of his tart. My tart pan – a 10 inch quiche pan – was much larger than the one David used so I increased the proportions to fit it, as I indicated below. I also ended up cooking it longer, probably because it was larger and the fact that I was multi-tasking and had something else cooking in the oven.
Herbed Ricotta Savory Tart (from David Lebovitz)
(made in a 10 inch quiche dish)
1 1/2 cups fresh ricotta (or store-bought that has been drained so it is dry and crumbly)
1 1/4 cup Half and Half (he called for 1/2 a cup of cream and 1/2 cup of milk, so this is the same)
1 cup scallions, sliced 1/4 inch (white parts of 2 bunches)
1 tablespoon butter
1 1/2 teaspoons fresh thyme
tart crust (I used this olive oil crust)
If you are making a crust, prepare as directed. Preheat oven to 400 degrees. In a skillet melt the butter and saute the scallions until soft, about 4 minutes. Remove from heat and stir in thyme and set aside and allow to cool (a trick is to place it on a plate and spread it out to cool faster). In a mixing bowl combine ricotta, half and half, and eggs and mix well. Add scallion mixture and salt and pepper and blend well. Pour into prepared crust and bake for 40-50 minutes, testing for doneness beginning at the 40 minute mark. A knife inserted in the center will come out clean when it’s done. Serve hot, warm or at room temperature.
Recipes currently inspiring me: