Baked Savory Ricotta Tart – a delicious recipe with flour, butter, sour cream, eggs, heavy cream, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour and butter in a food processor. Pulse until combined (mixture will be lumpy). Add sour cream and pulse until dough comes together. Turn onto a lightly floured surface. Knead into a flat disc. Wrap in plastic wrap and refrigerate for 20 mins.
2
Preheat the oven to 400u00b0F. Lightly grease a 10 x 6-inch baking pan.
3
Roll out pastry on lightly floured surface to form a 12 x 8-inch rectangle. Press pastry into bottom and sides of prepared pan, trimming edges. Refrigerate for 30 mins.
4
Line crust with parchment paper and fill with dried beans or rice. Bake for 15 mins. Remove the paper and beans and bake for a further 10 mins. Reduce oven temperature to 350u00b0F.
5
Whisk eggs, cream and ricotta in a large bowl until smooth. Season to taste. Pour into crust. Bake for 25-30 mins, until set and golden. Allow to cool slightly then sprinkle with arugula leaves. Cut into slices to serve.
941
kcal
Calories
78
g
Fat
30
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup flour, 7 tbsp unsalted cold butter, chopped, 1/4 cup sour cream, 6 None eggs, and more.
Yes, Baked Savory Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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