Ricotta tart from An Everlasting Meal: Cooking with Economy and Grace (page 84) by Tamar Adler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is in the narrative on the specified page. Can substitute rosemary for thyme. See recipe for variations.

  • mlbatt on October 23, 2020

    Cherry tomatoes roasted in a little olive oil with chopped fresh rosemary leaves top a rich ricotta custard in an olive oil crust. I attempted Adler's olive oil tart crust, but it didn't work out for me (see recipe index for my comments). I searched and found an easy press-in olive oil crust that worked out fine. Hubby really enjoyed the tart. I thought it needed more punch -- a bit more salt in the custard and some in the tomato topping, and we could barely taste the rosemary. I probably erred on the low side for that herb because it can easily overtake the flavors. Another option was thyme, but I used fresh rosemary because that's what I had in the house.

  • bernalgirl on March 13, 2019

    Endlessly versatile and delicious, use any leftover vegetable, gorgeous with cherry tomatoes. Can use whole eggs.

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