Savory Ricotta Tart – a delicious recipe with flour, butter, sour cream, eggs, heavy cream, ricotta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour and butter in a food processor and pulse until combined. Add sour cream and pulse until dough comes together. Turn onto a lightly floured surface and knead into a flat disc. Wrap in plastic wrap and chill for 20 mins.
2
Preheat oven to 400u00b0F. Lightly grease a 6 x 10 inch baking dish. Roll out pastry between 2 sheets of parchment paper to form and 8 x 30 inch rectangle. Press pastry into pan, trimming edges. Rest in fridge for 30 mins.
3
Line pastry with parchment paper and fill with pie weights. Bake for 15 mins, then remove paper and weights and bake for another 10 mins. Reduce heat to 350u00b0F.
4
In a bowl, whisk eggs, cream and ricotta until smooth. Season to taste. Pour into crust and bake for 25-30 mins, until set and golden. Allow to cool slightly, then sprinkle with arugula. Cut into slices to serve.
790
kcal
Calories
60
g
Fat
34
g
Carbs
31
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 1/4 cups all-purpose flour, 1/2 cup unsalted chilled butter, chopped, 1/4 cup sour cream, 6 None large eggs, and more.
Yes, 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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