Savoury Shortcrust Tart with Chicory, Ricotta and Grana Padano Riserva
| Difficulty
Medium
|
Preparation  60 min
|
Servings for
6 people
|
Ingredients
1 roll of shortcrust pastry, rolled out,
200 g Grana Padano Riserva,
1 kg chicory,
2 eggs,
250 g ricotta cheese,
1 garlic clove,
extra virgin olive oil,
chili pepper,
salt & pepper.
Preparation
In a bowl, mix the ricotta with the eggs and grated Grana Padano Riserva cheese. Add the sautéed chicory and mix well, seasoning with salt and pepper to taste.
Line a tart pan with parchment paper, cover with the shortcrust pastry and fill with the chicory and cheese mixture, levelling the top. Make strips out of the leftover shortcrust pastry and place these on top of the tart.
Bake in a preheated oven at 180 °C for 30-35 minutes, until golden.
Serve warm.
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