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17
Ricotta-Thyme Tart
A very simple tart with only a handful
(or two) of ingredients. We keep it simple with
just ricotta, herbs and spices, but you can
top it with other items, such as microgreens,
grilled or sautéed vegetables, etc. If you need
a quick appetizer, skip the pastry dough and
just make the filling to serve as a dip
for veggies or as a spread on toasted
baguette slices.
Makes 12 servings
½ recipe Pâte Brisée (page 38)
15 to 16 ounces ricotta, strained
¾ ounce grated Pecorino Romano
1 teaspoon olive oil
1 teaspoon fresh thyme leaves
½ teaspoon fresh lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
1. Preheat oven to 350°F with one rack in
the lower position and one rack in the
middle position.
2.
Roll out the rested pâte brisée dough and
fit it into a 9-inch tart pan with removable
bottom. Prick the bottom and sides of the
dough with the tines of a fork, being sure
to not pierce all the way through. Chill
until firm, 15 minutes in the freezer, or 30
minutes in the refrigerator. Once chilled,
line the dough with foil, and then weigh
it down with pie weights (dried beans or
rice work just as well). Place the tart pan
in the lower position of the preheated
oven and bake for 25 minutes, or until
the dough no longer looks wet. Carefully
remove the foil with weights and then
move the shell to the middle rack for an
additional 10 to 15 minutes, or until nicely
browned.
3.
Remove and allow to cool completely
before filling.
4.
Put the filling ingredients into a medium
mixing bowl. Using the beaters, mix on
Speeds 2 to 3 until completely combined,
about 40 seconds.
5.
Once the tart shell is completely cool,
fill with the ricotta filling. Serve at room
temperature.
Nutritional information per serving:
Calories 173 (67% from fat) • carb. 8g • pro. 6g
fat 13g • sat. fat 8g • chol. 36mg • sod. 170mg
calc. 112mg • fiber 0g
Spinach Artichoke Dip
A bit of a twist on the standard spinach
artichoke dip, for the more grown-up palate.
The combination of Gruyère and Parmesan
gives the dip a pleasant nuttiness. No special
pan required – we found that using a pie
plate was the best and quickest way to warm
this dish.
Makes 2 cups
Olive oil or nonstick cooking spray
12 ounces cream cheese, cut into
1-inch pieces, room temperature
2 ounces Gruyère cheese, finely grated
1 ounce Parmesan cheese,
finely grated
1 garlic clove, finely chopped
½ small shallot, finely chopped
8 ounces frozen chopped spinach,
thawed and drained well
1 can (15 ounces) quartered
artichoke hearts, drained
2 tablespoons heavy cream
½ teaspoon crushed red pepper
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
pie or cake pan with olive oil or nonstick
cooking spray; reserve.
2.
Put the cream cheese in a large mixing
bowl. Using the beaters, mix on Speed
3 until softened, about 30 seconds. Add
remaining ingredients and mix on Speed
1 to fully combine, about 20 seconds.
3.
Transfer mixture to the prepared pie/cake
pan and transfer to the oven. Bake 20
minutes, and then broil for an additional
6 to 8 minutes, or until top is nicely
browned.
4.
Serve immediately with pita chips, crusty
bread, and crisp vegetables.
Nutritional information per serving
(2 tablespoons):
Calories 115 (76% from fat) • carb. 3g • pro. 4g
fat 10g • sat. fat 6g • chol. 30mg • sod. 218mg
calc. 71mg • fiber 1g
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