Savory tart with pumpkin seeds and ricotta

Name: Savory tart with pumpkin seeds and ricotta
Ingredients: For the dough: 120 g salted butter (80% fat) 50 g pumpkin seed flour 200 g white flour 1 egg 2-3 tablespoons cold water For the filling: 450-500 g cottage cheese Salt to taste 2 eggs 3 tablespoons sou

Appetizers - Savory tart with pumpkin seeds and ricotta by Alina F. - Recipia

Savory tart with pumpkin seeds and ricotta: A versatile recipe for all occasions Who doesn't love a fresh tart with a crispy crust and a delicious filling? This savory tart recipe with pumpkin seeds and ricotta is not only easy to prepare but also extremely versatile. You can enjoy it as an appetizer, a main course alongside a salad, or even for breakfast. My thoughts go to those moments when I pamper my wife with a special dinner. Preparing this tart becomes a true pleasure, and its aroma will surely captivate you. Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Number of servings: 8 Your ingredients are the key to success To achieve a truly delicious tart, use quality, fresh ingredients. Here’s what you’ll need: For the dough: - 120 g salted butter (80% fat) - 50 g pumpkin seed flour - 200 g white flour - 1 egg - 2-3 tablespoons cold water For the filling: - 450-500 g ricotta (or cottage cheese, as preferred) - Salt to taste - 2 eggs - 3 tablespoons heavy cream - 1 tablespoon cornstarch - 1 tablespoon nigella seeds - 2 tablespoons quality pumpkin oil Additionally: - 2 tablespoons pumpkin seeds - 2 tablespoons quality pumpkin oil Making the dough: The first step to perfection To make the dough, I recommend using a food processor, as it is the easiest way to achieve a perfect pâte brisée. Start by cutting the cold butter into cubes and adding it to the bowl of the processor. If you prefer unsalted butter, don’t forget to add a pinch of salt to the mixture. 1. In the processor, add the pumpkin seed flour and the white flour over the cut butter. Mix for a few seconds until you achieve a sandy mixture. 2. Add the egg and mix again for a few seconds until the dough begins to come together. If necessary, you can add 2-3 tablespoons of cold water to help the dough form. 3. Wrap the dough in plastic wrap and place it in the refrigerator for 15-20 minutes. This step is essential for achieving a tender crust. Rolling out the dough: An easy yet essential step After the dough has chilled, it’s time to roll it out: 1. On a lightly floured surface, use a rolling pin to roll out the dough into a sheet that will cover the tart pan. 2. To transfer the dough to the pan, you can roll it onto the rolling pin and then unroll it over the greased and floured pan. 3. Carefully place the dough in the pan, gently pressing the edges. Trim the excess dough with a knife or kitchen scissors. You can gather the scraps, form a ball, and place it in the freezer for 10 minutes. Preparing the filling: A delicious combination The filling is the key to this tart. In the same food processor, prepare the filling as follows: 1. Add the ricotta, eggs, salt to taste, the cream mixed with cornstarch, and blend well until smooth. 2. Finally, add the pumpkin oil and nigella seeds. Gently mix with a spatula to preserve the texture of the filling. Assembling and baking the tart: The moment of truth 1. Pour the filling over the dough in the pan, distributing it evenly. 2. Grate the ball of dough made from the scraps and sprinkle it over the filling. 3. Sprinkle pumpkin seeds and drizzle everything with a little pumpkin oil. 4. Preheat the oven to 180 degrees Celsius and bake the tart for 40 minutes or until golden brown. Serving: An unforgettable experience Once the tart has cooled slightly, cut it into portions and serve it with a fresh salad. The aroma of pumpkin seeds and pumpkin oil will turn every bite into an explosion of flavors. Useful tips and variations - If you want to add a touch of originality, you can replace the ricotta with feta or ricotta cheese for a creamier filling. - You can also add vegetables, such as spinach or zucchini, for a more colorful and healthy tart. - For an even more intense flavor, try adding herbs like dill or basil. Nutritional benefits This savory tart is rich in protein due to the cheese and eggs, while pumpkin seeds provide an excellent source of healthy fats, fiber, and minerals. The pumpkin seed flour adds extra nutrients and a unique flavor. Frequently asked questions 1. Can I use another type of cheese? Yes, you can experiment with different types of cheese according to your preferences. 2. How can I store the tart to keep it fresh? You can store the tart in an airtight container in the refrigerator for 2-3 days. You can reheat it in the oven before serving. 3. Is this recipe suitable for vegans? You can adapt the recipe using vegan alternatives for cheese and eggs, such as tofu or a seed mix. I hope this recipe inspires you to prepare a delicious savory tart, and the moments spent in the kitchen will be just as enjoyable as the final taste. Enjoy your meal!

Ingredients

For the dough: 120 g salted butter (80% fat) 50 g pumpkin seed flour 200 g white flour 1 egg 2-3 tablespoons cold water For the filling: 450-500 g cottage cheese Salt to taste 2 eggs 3 tablespoons sou

Savory tart with pumpkin seeds and ricotta

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