The RUSTIC RICOTTA AND SICILIAN BROCCOLI TART is very easy to prepare and works wonderfully as a main course, but it can also be enjoyed as an appetizer or a second course depending on how you slice it. It’s soft and delicious — perfect to bring to a picnic or to include on a decadent buffet.
This savory tart, born from the humble traditions of peasant kitchens, has two especially delightful qualities: its crust is slightly crunchy on the outside yet soft inside, similar to a rich focaccia, while the filling is a creamy blend of delicate Sicilian broccoli, ricotta and Parmesan — truly tasty.
Also, if you need another reason to try it: it can be portioned and frozen, making it an excellent solution for last-minute guests. In short, I highly recommend it.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 394.33 (Kcal)
- Carbohydrates 45.89 (g) of which sugars 4.37 (g)
- Proteins 16.94 (g)
- Fat 17.37 (g) of which saturated 6.90 (g)of which unsaturated 3.53 (g)
- Fibers 2.89 (g)
- Sodium 545.08 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsp milk (warm)
- 2 tsp fresh yeast
- 1 egg (medium at room temperature)
- 3 1/4 tbsp extra-virgin olive oil
- 3/4 tsp salt
- 1 cup ricotta (cow's milk)
- 2 1/2 cups Sicilian broccoli
- 1 egg (medium at room temperature)
- 1/2 cup Parmesan cheese (grated)
- 1 tsp nutmeg
- 1/2 cup breadcrumbs
- 1/3 tsp salt
- to taste milk
Tools
- 1 Pot
- 2 Bowls
- 1 Pan 8–8 2/3 in
- 1 Pastry board
- 1 Rolling pin
Steps
Dissolve the fresh yeast in the warm milk. In a bowl combine all the ingredients except the salt and mix until you obtain a homogeneous dough. Add the salt, incorporate it well and form a smooth dough ball. Transfer it to a clean bowl, cover with plastic wrap and let it rise for about one hour.
Trim the broccoli and separate the stalk from the florets. Wash them and boil in salted water: first cook the stalks for 5 minutes, then add the florets and cook for another 5 minutes.
Once cooked, drain and place the broccoli in cold water to stop the cooking. Drain well and mash with a fork or pulse briefly in a food processor.
In a large bowl combine the ricotta, the broccoli, the egg, the Parmesan, the nutmeg and the salt. Work the mixture until you get a fairly smooth cream.When the dough has risen, divide it into two pieces, one larger for the base and a smaller one for the top.
Roll out one of the pieces with a rolling pin to a thickness of about 3/8 inch (1 cm), then brush an 8-inch pan with olive oil.
Line the pan with the dough, making sure to cover the sides as well. Sprinkle the bottom of the dough with the breadcrumbs, then add the now-cooled filling and spread it evenly.With the remaining dough, roll out another sheet and place it over the filling, seal the edges well with a fork, then prick the surface
and brush it with milk.
Bake your rustic ricotta and broccoli tart in a preheated, conventional oven at 356°F and bake for about 35–40 minutes, or until golden.Let the rustic ricotta and Sicilian broccoli tart cool slightly and serve it sliced, perhaps accompanied by a board of cured meats.
