anytime - made from potatoes, rice & pecorino in a crust
ingredients:
- 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
equipment:
- 1 springform (18 cm)
how to:
- 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.
Notes
Prep Time: includes all the preparations i. e. also the cooking of the potatoes & the rice.
Cook Time: only the oven session of the tart.
Crust: I used a ready for baking yeast dough (also used for pizza or quiche). TThe crust was meant for a pizza of about 26 - 28 cm.
Rice: I had arborio rice i. e. risotto rice.
The tart may be served hot, warm or cold (i. e. room temperature).
The tart may be stored on kitchen top for at least 2 days.
When storing in the fridge (also about 2 days) the tart gets firmer.
You may freeze slices of the tart; defrost at room temperature.