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.
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 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.