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I got another idea when roaming Giulia Scarpaleggia’s cookbook about Tuscany based on her food blog Jul’s Kitchen. It’s this absolutely delicious & substantial tart you may serve together w/ green salad or any mixed salad as well as cheese platters or a cold meats selection or any roasted meat… When planning a buffet think of such a tart – it’s more interesting than only plain bread… well: of course – nothing is wrong w/ fresh crispy bread…
In the cookbook a real big tart is baken in a 26 cm springform. I thought about it & decided that for me & my better half a smaller version (18 cm springform) will do.
For the record:
My better half & I had the tart as side dish for 2 meals & the rest went into the freezer. Each of us had each time 1/8 of the tart – it’s deliciously filling.
Furthermore I made an easy approach: I didn’t start w/ preparing my own crust from the scratch, but relied to a ready-for-baking yeast dough from my trusted food store.
My very first steps: prepare the yeast dough according to the instruction, roll it out, cut out a circle for the bottom & the edge of my springform. It fitted nicely in the slightly oiled springform. The rest of the dough was put together & rolled out again to get a top cover.
What do we need subsequently?
- 2 eggs… (1 for the filling & 1 for the top).
We start w/ preheating the oven to 160° C w/ fan.
We grate the pecorino.
We dice the potatoes.
While the rice & the potatoes are cooking (for about 10 – 15 min) in salted water until soft, we mix the ricotta, the egg & the grated pecorino.
We add the cooked potatoes & the rice after having drained the mess thoroughly.
The mess will march in the springform.
We put the top circle of dough on top & prick it w/ a fork.
After having brushed the 2nd egg all over the top the springform marches into the oven for about 45 – 50 min.
After the oven session let it cool for about 10 min. Then open the springform & transfer the tart to its final plate (or store it temporarily on a cooling rack for a while…).
- 1 crust - ready for baking (pizza size)
- some olive oil
- 75 g rice
- 180 - 200 g potatoes
- 150 g ricotta
- 50 - 60 g finely grated pecorino
- 1 egg
- 1 egg (on top)
- salt & pepper to taste
- 1 springform (18 cm)
- Oil the springform slightly.
- Prepare the yeast dough for the crust according to the instruction. Roll out the dough as thin as possible & cut out a cricle fitting in the springform (bottom & edge). Knead together the rest of the dough & roll out again for the top of the tart.
- Put the dough in the springform (bottom & edge).
- Preheat the oven to 160° C w/ fan.
- Peel & trim & dice the potatoes.
- Cook potatoes & rice in salted water until soft (about 10 - 15 min). Then drain the mess.
- Grate the pecorino.
- Mix ricotta, egg & pecorino. Add the drained potatoes & the rice. Add salt & pepper to taste.
- Fill the mess into the springform & cover the mess w/ the dough for the top. Prick the top w/ a fork.
- Let it bake for about 45 - 50 min.
- After about 10 min of cooling open the springform & transfer the tart to a cooling rack or the serving plate.
The tart is soft, but doesn’t crumble – or even collapse – when cut into thin slices… pieces… whatever.
The businesswoman w/ too many office hours thinks
We tried pieces of the tart w/ lemon flavored mozzarella – a pleasure of freshness! Later on we had some fried fillet of fish w/ a savory sauce – also fine.
The leftovers – cut appropriately – marched into the freezer.