Ricotta & Meatball Tart
A savoury Ricotta & Meatball Tart features a crispy pastry crust filled with creamy ricotta cheese, flavourful meatballs, and topped with a rich tomato sauce and melted mozzarella, making it a hearty and delicious dish perfect for any meal.
[adrotate group="4"] [adrotate group="2"]- 350g/12.3oz Ricotta
- 1 Egg
- ½ Tsp Minced Garlic
- ¼ Tsp Nutmeg
- 1 Tbls Olive Oil
- 25g/1oz Parmesan Cheese
- 50g/1.76oz Shredded Mozzarella
- 6 Pre-cooked Meatballs (halved)
- 2 Round Sheets Shortcrust Pastry
- Beaten Egg for egg wash
- Sesame seeds for topping
- Fresh chopped Parsley for garnish
Preheat oven 190C/350F.
In a bowl, mix the ricotta, garlic, nutmeg, olive oil, parmesan cheese, mozzarella, egg and ground pepper together.
Place the 2 round sheets of pastry on top of each other and leave it on the baking paper.
Place a plate in the center of the pastry leaving an edge of 6.5cm/2 1/2inch all the way round so you will be able to fold over the pastry.
From the plate cut 12 lines equally around the edges. Now remove the plate.
Fold over the cut pieces and pinch the top to create a pocket for the meatballs.
Brush the base of the pastry and all the pockets inside and out with beaten egg.
Fill the pastry base with ricotta filling and even in the space in between the pockets.
Scatter some sesame seeds and ground pepper on top.
Fill the pockets with meatballs and bake in oven for about 1 hour or until pastry is cooked and golden.
Remove from oven, baste the meatballs with olive oil to moisten and garnish with fresh chopped parsley.
Serve sliced on its own or with a crispy side salad.
Enjoy!