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Monday, March 07 2016

1      recipe Basic Tart Crust dough (see recipe in tips section)
    Spring Vegetables (see recipe in tips section)
    Sliced prosciutto
1/2   cup   part-skim ricotta
3/4   cup   (2 1/2 oz) grated Parmesan
1/2   cup   heavy cream
1      clove garlic, finely minced
3      large eggs
1/2   teaspoon   kosher salt
1/2   teaspoon   ground black pepper
    Herbs for garnish
Heat oven to 375 degrees F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
Prepare Spring Vegetables according to directions listed in the tips section. Set aside. Saute the prosciutto slices until just crisped; set aside.
In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt, and pepper until smooth. Divide between baked tart shells, filling each with about 1/4 cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Related Recipes
Spring Vegetables Recipe

Cook your choice of vegetables (you will need 3/4 lb raw veggies to fill 8 mini tarts). For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt, and pepper, then roast at 375 degrees F until just tender. For mushrooms, mustard greens, peas, or scallions: Saute in olive oil until just wilted or tender.

Basic Tart Crust Recipe


Per Serving: cal. (kcal) 370, Fat, total (g) 26, chol. (mg) 152, sat. fat (g) 14.5, carb. (g) 21, fiber (g) 2, pro. (g) 14, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:24 am   |  Permalink   |  0 Comments  |  Email

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