heart_likeLiked by 7


  • fb
  • print
  • twitter

    Savoury Shortcrust Tart with Chicory, Ricotta and Grana Padano Riserva

    6 people
    T460 min


    • 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.


    STEP 1

    Blanch the chicory in salted boiling water, drain and squeeze out the excess water.
    Brown the clove of garlic in a pan with olive oil and chilli pepper, add the chicory and sauté for a few minutes on a high heat


    STEP 2

    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.


    STEP 3

    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.

    STEP 4

    Bake in a preheated oven at 180 °C for 30-35 minutes, until golden.
    Serve warm.