Appetizer > Savory Tarts

Ricotta di Bufala and Artichoke Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup ricotta di bufala
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 3 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste

Special equipment needed:
- 9-inch tart pan with removable bottom
- Mixing bowl
- Whisk
- Oven

Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and press it into the tart pan, trimming any excess dough.
3. In a mixing bowl, combine the ricotta di bufala, chopped artichoke hearts, grated Parmesan cheese, and chopped fresh basil. Mix well.
4. In a separate bowl, whisk together the eggs and heavy cream. Add salt and pepper to taste.
5. Pour the egg mixture into the ricotta and artichoke mixture and stir until well combined.
6. Pour the mixture into the prepared pie crust.
7. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for a few minutes before removing it from the tart pan.
9. Serve warm or at room temperature.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories: 310
Fat: 23g
Carbohydrates: 13g
Protein: 13g
Sodium: 420mg
Sugar: 1g

Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala.
- Fresh artichoke hearts can be used instead of canned artichoke hearts.
- Fresh parsley or oregano can be used instead of basil.

Variations:
- Add chopped sun-dried tomatoes for a burst of flavor.
- Use a mixture of different cheeses, such as feta or goat cheese, for a different flavor profile.
- Add cooked bacon or pancetta for a meaty twist.

Tips and tricks:
- Make sure to drain the canned artichoke hearts well to avoid excess moisture in the filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the tart cool for a few minutes before removing it from the tart pan to avoid breaking the crust.

Storage instructions:
- Store the 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 (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the tart on a decorative platter with a sprinkle of fresh herbs on top.

Garnishes:
- Sprinkle some extra grated Parmesan cheese on top of the tart before serving.
- Top with a dollop of pesto or tomato sauce.

Pairings:
- Serve with a side salad of mixed greens and a light vinaigrette.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Mixed green salad with a light vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.

Food safety advice:
- Make sure to cook the tart until the filling is set and the crust is golden brown to avoid any foodborne illnesses.

Food history:
- Tarts have been a popular dish in Europe since the Middle Ages, with savory tarts becoming popular in the 16th century.

Flavor profiles:
- Creamy, tangy, and savory.

Serving suggestions:
- Serve as a main course for lunch or dinner, or as an appetizer for a party or gathering.

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Region: Italian

Taste: Creamy, Savory, Tangy, Nutty, Herbal