Ricotta Panko Tart
Ricotta Panko Tart is easy and light vegetarian main dish for all cream cheese admirers.
Ingredients
- Ingredients for the crust:
- 3 Tbsp extra virgin olive oil + 1 tsp for the pan
- Mediterranean herbs mix to taste
- 1 ½ cup panko bread crumbs
- Ingredients for Ricotta filling:
- 1 ¾ cup Ricotta cheese
- Salt and ground black pepper to taste
- 3 Tbsp Parmesan
- 3 eggs
- 1 Tbsp chopped fresh parsley + extra for garnish
Instructions
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Brush olive oil all over the inside of 9 inch spring form pan with removable bottom.
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Put olive il and panko in the pan and cook until golden brown. It should last for 2 minutes.
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Transfer pankos into the spring form pan and spread to cover the bottom.
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Preheat the oven to 170 C / 338 F.
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In medium sized bowl, mix eggs to be frothy. Add parsley, Parmesan, salt, black pepper and Ricotta.
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Gently drop spoonfuls of cheese mixture oven the bread crumbs. Settle the layer to cover the whole panko surface.
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Bake for 30 minutes.
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Take the tart out, let it cool for 10 minutes and carefully loosen the ring. If your sprig form ring is fixed, just separate bottom from the ring.
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Place on serving plate, cut to quarters and serve.