Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped nasturtium leaves
- 1/4 cup chopped nasturtium flowers
- 3 eggs
- 1/4 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in a 9-inch tart pan.
3. In a mixing bowl, whisk together the ricotta cheese, Parmesan cheese, chopped nasturtium leaves, chopped nasturtium flowers, eggs, milk, salt, and pepper until well combined.
4. Pour the mixture into the prepared pie crust.
5. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
6. Let the tart cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories per serving: 250
- Fat: 16g
- Carbohydrates: 15g
- Protein: 12g
Substitutions for ingredients:
- If you can't find nasturtium leaves or flowers, you can substitute with arugula or watercress.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- Add some chopped cooked bacon or ham for a meatier version.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add some chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before adding the filling to prevent it from puffing up.
- You can make the filling ahead of time and store it in the fridge until ready to use.
- Garnish with extra nasturtium leaves and flowers for a beautiful presentation.
Storage instructions:
- Store any leftover tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place a slice of 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 extra nasturtium leaves and flowers for a beautiful presentation.
Garnishes:
- Extra nasturtium leaves and flowers
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted carrots with honey and thyme
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the tart until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
- Nasturtiums have been used in cooking for centuries and were a popular ingredient in Victorian times.
Flavor profiles:
- This tart has a creamy and slightly tangy flavor from the ricotta cheese, with a peppery kick from the nasturtium leaves and flowers.
Serving suggestions:
- Serve the tart warm or at room temperature for best flavor.
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