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Home » Ideas and Secrets » Our recipes » Ricotta Tart
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Ricotta Tart

Preparation 

•  Turn the oven to 200ºC.
•  Beat the eggs with a steel whisk until the eggs break up.
•  Add the ricotta and the crème, always mixing with the whisk.
•  Add the cooked peas, the chopped parsley and flavour with the aromatic herbs.
•  Season with salt and pepper.
•  Line the base and sides of a tart dish of around 20 cm in diameter with one of the rolled out slabs of puff pastry.
•  Pour in and spread the ricotta filling and then cover with the other rolled out piece of puff pastry.
•  Trim off the excess pastry and press the edges down well.
•  Prick the surface with a fork to allow steam to escape during cooking and decorated with the left over pieces of pastry.
•  Brush with the beaten egg and cook in the over for 15 to 20 minutes, until the surface is golden.
•  Lower the temperature to 160º C and cook for a further 30 minutes.




Serve tart hot or cold.


 

Ingredients to serve 6 to 8:
  • 4 eggs
  • 300 g of ricotta
  • 200 g of crème
  • 100 g of cooked peas
  • 2 soupspoons of chopped parsley
  • 1/2 a teaspoon of mixed aromatic herbs salt
  • pepper
  • 2 slabs of Cozinha Pronta puffed pastry (around 400 g)
  • 1 egg beaten to brush surface

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