This fresh ricotta tart is great for brunch, lunch or a light dinner. I used asparagus, yellow summer squash & sun dried tomato. Serve with a little crostini and a green salad.
- 2 cups flour
- 1 cup Parmesan cheese, grated
- 2 Tbsp fresh herbs, minced
- 1½ tsp sea salt
- black pepper to taste
- ¾ cup unsalted butter, cut into small pieces
- 3 Tbsp extra virgin olive oil
- 2 Tbsp water
- 4 cups fresh ricotta cheese
- 1½ cups Parmesan cheese, grated
- 3 eggs
- zest of one large lemon
- 1½ tsp sea salt
- ½ tsp black pepper
- ½ lb asparagus, trimmed, and yellow squash
- sun dried tomatoes
Preheat oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray.
In a food processor combine flour, parmesan cheese, herbs, salt and pepper. Pulse a few times. Add butter and olive oil. Pulse just until mixture resembles coarse peas. Add water tablespoon by tablespoon, only using enough water to make the mass come together into a ball.
Place dough into springform pan. Gently push dough up into the sides of pan and pat down on the bottom of the pan. Bake in oven for 15 minutes.
In a large mixing bowl, combine all of the ingredients for the filling. Mix well. Spread filling into dough-lined pan.
Thinly slice asparagus spears and yellow squash. Arrange spears on outside of pan. Then arrange the yellow squash. Leave the center clear for the sun dried tomatoes that you will add later.
Place tart into 350º oven. Bake for 50-60 minutes or until filling is set, adding drained sun dried tomatoes to the center for the last 20 minutes of baking. You’ll know it’s done when filling springs back when pressed lightly in the center.
Let rest at least 15 minutes before serving. I think the tart is best at room temperature. I like to serve with a green salad and crostini.