Italian Vegetable Tart Gennaro Contaldo - AD
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Date: 2020-05-11
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Comments and reviews: 6
Benuenuto
I don't understand: how many flavor are needed? Why you cant make a description for this recipe? A lot-lot of adds above the video, but recipe is not. Its a clear message: you only care about the money and who's care about the followers.
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I don't understand: how many flavor are needed? Why you cant make a description for this recipe? A lot-lot of adds above the video, but recipe is not. Its a clear message: you only care about the money and who's care about the followers.
reply
Harshita
Hey Gennaro! I love your food so much! I had a quick question, why din't you use fresh tomatoes in the tart itself, rather than a salad on the side? does it make a difference?
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Hey Gennaro! I love your food so much! I had a quick question, why din't you use fresh tomatoes in the tart itself, rather than a salad on the side? does it make a difference?
reply
Guest
Just made one for my wife for lunch with sliced onions, sliced mushrooms, roasted red pepper, shredded fennel, garlic and capers! She loved it! :)
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Just made one for my wife for lunch with sliced onions, sliced mushrooms, roasted red pepper, shredded fennel, garlic and capers! She loved it! :)
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Jiji
Spring vegetable ricotta tarts
ingredients
1 recipe Basic Tart Crust dough (see recipe in tips section)
Spring Vegetables (see recipe in tips section)
Sliced prosciutto
1/2 cup part-skim ricotta
3/4 cup (2 1/2 oz) grated Parmesan
1/2 cup heavy cream
1 clove garlic, finely minced
3 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Herbs for garnish
Directions
1. Heat oven to 375 degrees F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
2. Prepare Spring Vegetables according to directions listed in the tips section. Set aside. Saute the prosciutto slices until just crisped; set aside.
3. In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt, and pepper until smooth. Divide between baked tart shells, filling each with about 1/4 cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Spring Vegetables Recipe
Cook your choice of vegetables (you will need 3/4 lb raw veggies to fill 8 mini tarts). For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt, and pepper, then roast at 375 degrees F until just tender. For mushrooms, mustard greens, peas, or scallions: Saute in olive oil until just wilted or tender.
reply
Spring vegetable ricotta tarts
ingredients
1 recipe Basic Tart Crust dough (see recipe in tips section)
Spring Vegetables (see recipe in tips section)
Sliced prosciutto
1/2 cup part-skim ricotta
3/4 cup (2 1/2 oz) grated Parmesan
1/2 cup heavy cream
1 clove garlic, finely minced
3 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Herbs for garnish
Directions
1. Heat oven to 375 degrees F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
2. Prepare Spring Vegetables according to directions listed in the tips section. Set aside. Saute the prosciutto slices until just crisped; set aside.
3. In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt, and pepper until smooth. Divide between baked tart shells, filling each with about 1/4 cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Spring Vegetables Recipe
Cook your choice of vegetables (you will need 3/4 lb raw veggies to fill 8 mini tarts). For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt, and pepper, then roast at 375 degrees F until just tender. For mushrooms, mustard greens, peas, or scallions: Saute in olive oil until just wilted or tender.
reply
Dunia
Whenever I roll out a dough, I simply roll it out of shape, neither into a circle nor into a a square! That's how loser am I at kitchen!
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Whenever I roll out a dough, I simply roll it out of shape, neither into a circle nor into a a square! That's how loser am I at kitchen!
reply
Marina
Love you too, Gennaro. Now, I'm starting to say Why I'm cooking so good Gennaro Grazie. I love your cooking, it reminds me of Italy.
reply
Love you too, Gennaro. Now, I'm starting to say Why I'm cooking so good Gennaro Grazie. I love your cooking, it reminds me of Italy.
reply
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