Ricotta Tart Recipe
Ingredients
| Eggs | 2 | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Salsa | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Pastry for a single-crust pie (9 inches) | ||
Directions
In a bowl, beat eggs.
Add the cheeses, salsa, salt and pepper; mix well.
Roll out pastry into a 12-in circle on a foil-lined baking sheet.
Spread with cheese mixture to within 1 in of edge.
Fold edge of pastry over outer edge of filling.
Bake at 400° for 22-26 minutes or until golden brown.
Let stand for 5 minutes before cutting into wedges.
Refrigerate any leftovers.
Add the cheeses, salsa, salt and pepper; mix well.
Roll out pastry into a 12-in circle on a foil-lined baking sheet.
Spread with cheese mixture to within 1 in of edge.
Fold edge of pastry over outer edge of filling.
Bake at 400° for 22-26 minutes or until golden brown.
Let stand for 5 minutes before cutting into wedges.
Refrigerate any leftovers.
Chef
