Potato and ricotta tart also ideal for Easter, a truly easy and truly delightful savory pie, great to bring to the table even for the Easter holidays, because it is also excellent cold.
Of course, it can be made at any time of the year as the ingredients are all easily available.
I’ve been thinking about this recipe for a few days and I wasn’t very sure of its success but it’s really delicious and you can also fill it with other ingredients besides ricotta.
Here below I leave you other ideas for savory pies, perfect to share on any occasion.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 9-inch tart pan
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs potatoes (with skin)
- 1 tbsp coarse salt
- 1 oz cheese (grated)
- 1 egg
- 1.76 oz all-purpose flour
- to taste chives
- 8.8 oz cow's milk ricotta (well-drained)
- 1 egg
- to taste nutmeg
- 1 pinch fine salt
- 3.5 oz cooked ham (in slices)
- 2 tbsps cheese (grated)
- 3.5 oz milk
- to taste seed oil (for the mold)
- 2 tbsps breadcrumbs
Tools
- 1 Pot
- 1 Knife
- 1 Mold
- 1 Potato Masher
- 2 Bowls
- 1 Piping Bag
Steps
To make the Potato and Ricotta Tart, first boil the well-washed potatoes with their skins in a pot of plenty of salted water.
It will take about 45 minutes to cook, but check the potatoes with a fork to verify if they’re done.
Mash them in a bowl and let them cool.
In the meantime, work on the filling.
In the second bowl, combine the well-drained ricotta with the egg, salt, nutmeg, and coarsely chopped cooked ham.
Mix these ingredients quickly and then add the milk and two tablespoons of grated cheese.
Make a homogeneous mixture and set aside.
Take the bowl with the potatoes and add the egg, flour, chives, grated cheese, and mix well until you get a homogeneous base.
Grease a round tart mold of 9 inches in diameter and sprinkle with a little breadcrumbs, removing the excess.
Put a third of the potato base in a piping bag, which we will use to decorate the tart.
With the remaining part, cover the mold and create the edges, leveling the base with the palm of your hand moistened.
Fill the potato tart with the ricotta filling, level well, and garnish, using the piping bag to make the classic strips that characterize the sweet version.
Decorate the edges and strips with the tines of a fork.
Bake in a preheated ventilated oven at 356°F for 45 minutes.
Let it cool very well before removing from the mold and cutting it.
