Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 * Exported from MasterCook * Ricotta Tart With Saffron And Herbs Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 496 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pies And Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Crust with Bran (see separate recipe) 2 pinches saffron threads 2 tablespoons butter 1 large shallot -- finely diced 1/4 cup white wine 2 cups ricotta 2 eggs 1/4 cup freshly grated Parmesan or dry Jack 2 tablespoons chopped parsley 1 1/2 tablespoons chopped marjoram Salt and freshly milled white pepper SERVES 4 TO 8 An aromatic and pretty golden tart. The bran in the crust makes a nice nutty foil for the mild cheese. Fit the pie crust into a 9-inch tart pan. Freeze until hard while you preheat the oven to 400F. Bake, on a sheet pan, until lightly browned, about 25 minutes. Remove and lower the temperature to 350F. Cover the saffron threads with a tablespoon boiling water and set aside. Melt the butter in a small skillet over medium-high heat. Add the shallot and cook, stirring frequently, for about 2 minutes. Add the wine and simmer until ifs reduced. Beat the ricotta and eggs in a mixer or food processor until smooth, then, by hand, stir in the diluted saffron, cheese, shallot, and herbs. Season with 1/2 teaspoon salt and a little pepper. Transfer to the tart shell and bake until set on top and golden, about 25 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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