Parmesan Ricotta Tarts + Tomato Salad

Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey

I’ve recently discovered how wonderfully versatile ricotta is and have been adding it to all sorts lately. I love how it can be equally as delicious both sweet and savory making the possibilities endless! I’ve been throwing it in my almond flax muffins to make them extra fluffy and moist and been enjoying them a top bruschetta and polenta for a touch of creaminess.

Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey
Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey

This time I’ve added ricotta to baked eggs to create the perfect brunchtime treat. Paired with crispy crunchy phyllo, the creamy eggs definitely stand out! This recipe is perfect to make when you have house guests or even when you’re in for an indulgent Sunday morning. Enjoy!

See them here on the beautiful Sugar and Charm!

Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey
Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey

Parmesan Ricotta Tarts + Tomato Salad

  • 475g ricotta
  • 40g parmesan
  • 1/4 tsp rosemary
  • zest of 1 lemon
  • 2 eggs
  • salt and black pepper
  • 8 sheets prepackaged phyllo pastry
  • 2 tbsp olive oil for brushing
  • 2 1/2 cups cherry tomatoes, halved
  • 3/4 cup arugula
  • 1 tsp extra virgin olive oil
  • 1/2 tsp lemon juice

Preheat the oven to 400°F. In a small bowl, combine the ricotta, 3/4 of the parmesan, rosemary, lemon zest, eggs, salt and pepper to taste. Mix till combined.

Remove the pastry from the fridge/freezer according to the package directions. Place 1 sheet on a cutting board and brush with oil and top with another sheet. Continue to brush each sheet with oil and layer new sheets. Cut into 6 squares. Place into a casserole dish so that each square creates a little well.

Divide the ricotta mixture between the 6 squares and top with remaining parmesan cheese. Brush the edges with the rest of the olive oil and bake for 20 minutes. Tops should be golden brown and everything should be cooked through.

Meanwhile, prepare the tomatoes. In a bowl, combine the tomatoes and arugula and toss with the olive oil and lemon juice. Add salt and pepper to taste.

Serve with the tarts with the tomato salad. Serves 6.

Parmesan Ricotta Squares + Cherry Tomato Salad | Fig + Honey

Eggs en Cocotte with Sun-Dried Tomatoes and Caramelized Onions

Eggs en Cocotte | Fig + Honey

 

I’m super excited to be contributing regularly to Sugar & Charm and this is one of my first recipes! I love going out for brunch on the weekends but sometimes staying home enjoying food with your closest friends or family often feels a bit more indulgent. Eggs en Cocotte are so easy to make and perfect to serve for a weekend brunch.  Head on over to Sugar & Charm to see more pictures and get the recipe!

Eggs en Cocotte | Fig + Honey

Eggs en Cocotte | Fig + Honey

Roasted Brussel Sprout, Fresh Pea and Pesto Hash

brussel sprout hashI’m so done with winter.  After about 10cm of snow yesterday, I’ve just about reached my limit.  Unfortunately, I can’t just escape to a sunny island and whether I like it or not, I’m going to have to ride out winter with the rest of this side of the world.  I suppose if I have to look at the bright side of things, brussel sprouts can still be found at the supermarket. One of the best things about this season for me is the abundance of these little parcels of goodness.  Not only are they very good for you, they’re supremely tasty (as I’ve discovered in recent years).

This dish is very fresh and bright making it perfect to eat in anticipation of Spring.  The slow pan roasting of the brussel sprouts bring out their delicate sweetness.  The pesto lightens things up.  The peas add a little pop while the wilted rocket adds just a touch of pepperyness to round out the flavour.  Topped with a poached egg, this dish is the perfect mixture of comforting and fresh.

brussel sprout hash

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