Riccota and leeks tart
  • Cooking Time: 40-45 min
  • Servings: 4
  • Preparation Time: 15 min
  • a sheet of pate brisèe
  • 2 eggs
  • 100 g pancetta affumicata
  • 200 g ricotta
  • 1 leek
  • 20 g fresh dill (chopped)
  • 30 g parmiggiano reggiano
  • extra virgin olive oil
  • salt, pepper
  1. Clean and slice the leek.
  2. Cook diced pancetta with 2 tblsp of oil in a skillet at medium heat for 2-3 minutes.
  3. Add sliced leek and cook for 3-4 minutes at low heat. Let it cool.
  4. In a bowl, mix ricotta, eggs, dill, grated parmiggiano reggiano, pancetta with leek, salt and pepper.
  5. 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.
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.