Spring Vegetable Ricotta Tart With Phyllo Recipes
SPRING VEGETABLE RICOTTA TART WITH PHYLLO
Number Of Ingredients 16
Steps:
- Pre-roast all veggies except the tomatoes, if using fava beans have them preboiled with skins off, if using peas instead, frozen and defrosted is fine.
- In a bowl whip the romano, asiago, fontina along with the basil, garlic and eggs into the ricotta until well incorporated.
- Layer each sheet of phyllo one by one into your olive oil greased tart pan fitting it in around the bottom and sides and spraying or brushing each sheet with olive oil as you go, if it rips don't worry it will look fine in the end.
- When finished layering each sheet spread the ricotta mixture all over.
- Press your veggies all around into the ricotta.
- Drizzle the top of the tart and sides of dough with olive oil, sprinkle with romano and bake.
- Bake in a 400 F. oven, keep checking after 15 minutes, make sure the crust is deep golden and ricotta is set.
- Let it cool down before you cut into it.
PHYLLO TARTS WITH RICOTTA AND RASPBERRIES
For the best texture in these flaky tarts, use low-fat ricotta rather than skim!
Provided by Violet
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Drain ricotta cheese in a sieve for 20 minutes; set aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
- Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
- In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
- Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g
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