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Ricotta and Bacon Tart

Ricotta and Bacon Tart

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Ricotta and Bacon Tart

A simple, stylish tart with a light cheese filling.

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Instructions

  1. 1

    Sift the flour into a large bowl. Add 85g of butter and rub into the flour, using your fingertips, until the mixture resembles coarse breadcrumbs. Add about 3 tbsp cold water and mix in with a knife to make a firm dough. Roll out the pastry on a floured surface and use it to line the tin. Chill for at least 20 minutes.


  2. 2

    Heat the oven to 200°C (400°F/Gas 6). Put the tin on a baking tray, line with greaseproof paper and baking beans, and bake blind for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 180°C (350°F/Gas 4).


  3. 3

    Meanwhile, melt 15g of butter in a saucepan and add the onion. Cook over a low heat, covered, for 10–15 minutes, stirring occasionally, until soft and translucent. Remove the lid and add the bacon. Cook over a medium heat, stirring occasionally until the bacon is cooked through and colours slightly.


  4. 4

    Mix the ricotta cheese with the eggs and milk. Add the Parmesan and herbs, and season to taste with salt and pepper. Stir in the bacon and onion and pour the mixture into the pastry case. Bake for 35 minutes, or until the filling has set. Leave to cool slightly in the tin, then transfer to a serving plate.


Ingredients

  • 175g plain flour, extra for dusting
  • 100g butter, cut into small pieces
  • 1 medium onion, chopped
  • 115g lean bacon, chopped into small pieces
  • 250g ricotta cheese
  • 2 eggs
  • 90ml milk
  • 3 tbsp parmesan cheese, freshly grated
  • 1 tbsp chives, snipped
  • 1 tbsp thyme, chopped
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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