Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup bresaola, thinly sliced
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the tart pan. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the ricotta cheese, Parmesan cheese, eggs, milk, salt, and black pepper.
4. Spread the bresaola and artichoke hearts evenly over the bottom of the pie crust.
5. Pour the cheese mixture over the bresaola and artichoke hearts.
6. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 19g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 580mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Bresaola can be substituted with prosciutto or ham.
- Marinated artichoke hearts can be substituted with fresh artichokes or canned artichoke hearts.
Variations:
- Add sliced mushrooms or caramelized onions to the tart.
- Use different types of cheese, such as goat cheese or feta cheese.
- Add fresh herbs, such as thyme or rosemary, to the cheese mixture.
Tips and tricks:
- Make sure to drain the artichoke hearts well before using them in the tart.
- If the crust starts to brown too quickly, cover the edges with foil.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
Troubleshooting advice:
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the tart to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bresaola is a type of cured beef that originated in Northern Italy.
Flavor profiles:
- The tart has a savory and slightly salty flavor from the bresaola and Parmesan cheese, with a tangy and slightly sweet flavor from the artichoke hearts.
Serving suggestions:
- Serve the tart as an appetizer or main dish.
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Region: Italian