00\u00b0F.
For the tart shell: Place the flour, sugar
Lightly grease a 9-inch tart pan with removable bottom. Place
o fit a 10-inch tart pan or a 9-inch
o cool.
Place the ricotta, remaining egg yolk, and remaining
Lightly grease a 9 inch tart pan.
Place dough on
small bowl, mix the ricotta, the juice and zest of
inch round loose-bottomed tart pan.
In a food
he paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean
ightly greased 25cm-base fluted tart tin, with a removable base
Preheat oven to 180 degrees celcius.
Place tart shell in oven 5 minutes.
Beat cheeses, eggs and chives in bowl and season.
Fill tart shell with mixture. Bake 10 minutes.
Meanwhile place tomatoes on a baking tray. Brush with oil and season. Roast in oven last 5 minutes of tart cooking time.
Whisk together oil and vinegar.
Serve tart warm with tomatoes and dressing drizzled over the top.
o 325\u00b0F. Mix the ricotta cheese, 1/2 cup sugar
stir to combine.
Whisk ricotta cheese and 1 ounce Parmigiano
ides of a 9-inch tart pan with a removable bottom
ightly grease an 11-inch tart pan with removable sides.
Remove from oven.
Combine ricotta, egg, garlic, and 1/2
Preheat the oven to 400\u00b0F. Lightly grease a baking sheet.
Trim corners from pastry to form a round crust. Place on prepared pan. Brush with egg yolk and prick all over with a fork.
Bake for 12-15 mins, until golden. Cool on pan 5 mins. Remove from pan; cool completely on a wire rack.
Mix ricotta, maple syrup and orange peel in a bowl until well blended. Just before serving, spread ricotta mixture over cooled crust. Top with strawberries and orange segments. Drizzle with caramel sauce.
10 1/2-inch tart pan with removable bottom (or
n the spinach, then the ricotta. Pour over the sour cream
owl, whisk eggs, cream and ricotta until smooth. Season to taste
Preheat the oven to 325\u00b0F. Grease an 8 inch diameter springform pan and sprinkle with flour. Place 3 oz of the peas in a blender and puree.
Beat the eggs, then beat in the creme fraiche or sour cream and ricotta. Stir in the lime zest, rosemary, mint, shallots, Pecorino, nutmeg, pureed peas and whole peas. Spoon into the pan and smooth out. Bake for 50 mins. Allow to cool for 10 mins.
Remove from the pan, sprinkle with the chives and reserved mint, and serve.