Savory > Tart > Vegetable Tarts

Sea Beet and Ricotta Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of sea beet, washed and chopped
- 1 cup of ricotta cheese
- 2 eggs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 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 pie crust and press it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the ricotta cheese, eggs, Parmesan cheese, basil, salt, and pepper.
4. Stir in the chopped sea beet.
5. Pour the mixture into the prepared pie crust.
6. Bake for 30-35 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: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 14g
Protein: 10g
Sodium: 260mg

Substitutions for ingredients:
- Spinach or Swiss chard can be used instead of sea beet.
- Feta cheese or goat cheese can be used instead of ricotta cheese.
- Dried basil can be used instead of fresh basil.

Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced cherry tomatoes on top for a colorful garnish.
- Use a different type of cheese, such as Gruyere or cheddar.

Tips and tricks:
- Make sure to wash the sea beet thoroughly to remove any sand or dirt.
- 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 slicing to allow the filling to set.

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 basil on top.

Garnishes:
Fresh basil, sliced cherry tomatoes, or a sprinkle of Parmesan cheese.

Pairings:
Serve the tart with a side salad or roasted vegetables.

Suggested side dishes:
Mixed green salad, roasted asparagus, or sautéed mushrooms.

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

Food safety advice:
Make sure to wash the sea beet thoroughly to remove any dirt or sand. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.

Food history:
Sea beet is a wild plant that grows along the coast of Europe and Asia. It is the ancestor of all modern beets and is often used in Mediterranean cuisine.

Flavor profiles:
The sea beet adds a slightly salty and earthy flavor to the tart, while the ricotta cheese adds a creamy and tangy flavor.

Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party.

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Taste: Creamy, Savory, Tangy, Salty, Herbaceous