Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of knotweed, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 3 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch tart pan
- Food processor or blender
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 food processor or blender, puree the knotweed until smooth.
4. In a mixing bowl, combine the knotweed puree, ricotta cheese, Parmesan cheese, parsley, eggs, salt, and black pepper. Mix well.
5. Pour the mixture into the prepared pie crust.
6. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart cool for a few 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: 250
Fat: 16g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Knotweed can be substituted with asparagus or broccoli.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Fresh parsley can be substituted with fresh basil or thyme.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced cherry tomatoes or roasted red peppers for a pop of color and flavor.
- Use a different type of cheese, such as feta or cheddar.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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 parsley or thyme on top.
Garnishes:
Garnish with a dollop of sour cream or crème fraîche.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with roasted potatoes or a side of crusty bread.
Troubleshooting advice:
- If the filling is too runny, add an extra egg or a tablespoon of flour to thicken it.
- If the crust is not browning evenly, rotate the tart pan halfway through baking.
Food safety advice:
Make sure to wash the knotweed thoroughly before using it in the recipe.
Food history:
Knotweed is a wild edible plant that is native to Asia and has been used in traditional medicine for centuries. It is also known as Japanese knotweed and is considered an invasive species in many parts of the world.
Flavor profiles:
The tart has a savory and slightly tangy flavor, with a hint of bitterness from the knotweed.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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