Riccota and leeks tart
a sheet of pate brisèe
100 g pancetta affumicata
200 g ricotta
20 g fresh dill (chopped)
30 g parmiggiano reggiano
extra virgin olive oil
Clean and slice the leek.
Cook diced pancetta with 2 tblsp of oil in a skillet at medium heat for 2-3 minutes.
Add sliced leek and cook for 3-4 minutes at low heat. Let it cool.
In a bowl, mix ricotta, eggs, dill, grated parmiggiano reggiano, pancetta with leek, salt and pepper.
Line a tart form with pate brisèe and punch it with a fork. Pour in the ricotta mixture, level with a spoon and bake in an oven preheated to 180°C for about 40 minutes. Serve warm.
Pairs Well With
Well, whether you call a quiche or tart, or any other name (torta salata in Italy, by the way), if I find a recipe for one, can't resist, and have to try it.