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Sausage & Ricotta Tart

Recipes like this are great because you can change it up so much.  Add your choice of meat (bacon, Italian sausage, roasted chicken), add your favorite vegetables (sweet pepper, kale, even a few tomatoes).  Here is the recipe I used when I cooked this on the TV cooking segment, don't forget to scroll to the end of this post and follow the link to see the segment ( it takes a while to load). Enjoy.....

I have broken this down into two recipes the crust and the filling:

Ingredients for the crust:

1 1/2 cups wholewheat flour

1/2 cup unsalted butter, chilled

1 pinch salt

3-4 Tablespoons iced water

Ingredients for the filling:

2 medium onions, finely chopped

2 cloves of garlic, minced

1 Tablespoon butter

2 Brat sausage links

1 bag of spinach (about 10 cups)

1/4 cup white wine (optional)

Salt and pepper

1 egg

1/2 cup basil

1/2 cup ricotta cheese

Method for the Crust:

Cut the butter into small cubes

Combine the butter and flour in the bowl of a food processor, pulse until pea sized.

Slowly drizzle water through the top of the food processor while pulsing.  You have added enough water when the dough sticks together when pressed.

Remove the dough from the processor and press gently into a disc.

Wrap disc in plastic wrap and chill in refrigerator for 30 minutes.

Remove dough from refrigerator and unwrap.

Place disc on a lightly floured surface and roll into a 12" circle.

place dough into a 10" pie dish and dock all over with a fork and trim edges if desired.

Lay parchment paper over crust and fill with dried beans or pie weights.

Preheat oven to 400

Blind bake the tart shell (with beans in) for 20 minutes, then remove parchment paper and weights and bake for an additional 5-10 minutes until crust begins to brown.

Remove from oven and et aside on cooling rack.  

 

Method for the Filling:

Caramelize the onion and the garlic with 1 tablespoon of butter and a pinch of salt, if you would like to be a little healthier use 1 cup of chicken stock. Remove the onions and set aside.

In the same pan cook sausage until fully done, remove  slice or dice and set aside.

Add spinach and wine to the pan.  Cooking and scraping the bottom of the pan until the spinach is wilted and moisture has evaporated, then season with salt and pepper.

In a bowl mix onions, sausage, spinach with egg, basil and ricotta.

Fill the tart shell with the  mixture and bake at 400 degrees for 30 minutes.

Here is the link for the time I cooked this on our TV cooking segment:

http://ktul.com/good-day-tulsa/segments/rose-district-farmers-market-10-20-2017


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