Savory Tart with Ricotta and Peas

Name: Savory Tart with Ricotta and Peas - Teodosia I.
Ingredients: Dough: 100 g white flour (normal wheat; like that for pastries) 100 g durum wheat flour * 1 teaspoon of turmeric 1 tablespoon of oil a pinch of salt about 100; 150 ml water at room temperature or as needed to knead a soft; elastic dough. * you can use only white flour for the entire amount (200 g) Filling: 250 g drained ricotta 1 egg the white part of a green onion 1 tablespoon of oil 1 small can of peas 50 g diced smok

Appetizers - Savory Tart with Ricotta and Peas by Teodosia I. - Recipia

To prepare a delicious ricotta and pea tart, we will start by making the dough. We knead the dough well until we get a uniform ball, which we wrap in plastic wrap. We let the dough rest for about 30 minutes, to relax the gluten and make it easier to roll out. In the meantime, we take care of the filling. We put the ricotta in a strainer to ensure it is not too wet, and the texture of the tart will be perfect. We finely chop the onion and put it in a pan with a splash of olive oil and a pinch of salt. We let it sauté on low heat, stirring occasionally, until it becomes soft and golden. This step is essential, as the sautéed onion will add a deep and sweet flavor to the filling. When the onion is ready, we add the pancetta or the chosen cold cut, diced into small cubes, and mix well. After a few minutes, we add fresh or frozen peas and 50 ml of water. We cover the pan with a lid and let it simmer, stirring occasionally, until the water evaporates. Towards the end, we leave the pan uncovered to ensure that the filling thickens and acquires a pleasant texture. After the filling has cooled well, we mix it with a beaten egg, the drained ricotta, and, if desired, a little salty cheese for extra flavor. Now, we turn to the tart pan. We start by cutting a piece of baking paper which we wet thoroughly and squeeze in our hand to shape it. We spread it evenly in the tart pan, which we grease with a little oil to prevent sticking. The rested dough is rolled out into a thin sheet, larger than the diameter of the tart pan. We carefully place the dough in the pan, making sure to leave a slightly draped edge. We recommend adding a little breadcrumbs in the center, which will absorb moisture and help maintain a crispy texture. If desired, you can also add grated parmesan or turmeric for extra flavor. The filling is poured into the center of the tart, and the edges of the dough are brought towards the center, covering the filling, like an elegant border. Now, the tart is ready to bake. We place it in the preheated oven at 180-190 degrees Celsius and let it bake for 30 minutes. It is important to check from time to time, as the baking time may vary depending on the oven. The tart should be dry and slightly crispy, and the aroma will fill the entire kitchen. When ready, let it cool slightly before slicing and serving, to enjoy every delicious bite. Enjoy your meal!

Ingredients

Dough: 100 g white flour (normal wheat
like that for pastries) 100 g durum wheat flour * 1 teaspoon of turmeric 1 tablespoon of oil a pinch of salt about 100
150 ml water at room temperature or as needed to knead a soft
elastic dough. * you can use only white flour for the entire amount (200 g) Filling: 250 g drained ricotta 1 egg the white part of a green onion 1 tablespoon of oil 1 small can of peas 50 g diced smok

Savory Tart with Ricotta and Peas

Ingredients

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