Remove from oven and let cool before slicing.Drizzle honey or syrup over pie before serving. A decadent dessert, this Ricotta & Pear Tart is delicious winter treat that will delight every time. Bake 30-40 minutes until pears have caramelized and crust has browned. Top with pears and pecans and fold over edges. Spread ricotta evenly over dough, leaving a 1-inch border around the edge. Sprinkle a thin layer of flour on top of the dough to prevent the crust from getting soggy. Ingredients 6 slices sourdough bread 125g pack fine asparagus 2 ripe pears, cored lemon, juiced 125g ricotta handful wild rocket 2 tbsp balsamic glaze. Line a baking sheet with parchment paper roll dough into a 12-inch circle on top of the baking sheet. Toss pears with brown sugar, pecans and cinnamon and set aside.Preheat oven to 425°. Wrap with plastic wrap and refrigerate for at least 30 minutes. Gluten Free Tartlets with Mushrooms and Gruyere. Pear, Prosciutto, Goat Cheese and Honey Tarts. Remove from processor, roll into a ball and flatten into a disk. Delicious Tomato Tarts Decadent Pear, Fig & Cheese Tart Recipe. ![]() Pour water over mixture and pulse until a crumbly dough forms. Add finely choppedd butter and pulse until crumbly. This is a fabulous crust – really flaky and buttery and has just enough crunch.Ħ Bartlett Pears (or similar firm pears) peeled, cored and thinly slicedĬombine flour, salt and sugar in a food processor. What I love about this pie is that it would make a brilliant dessert but it’s equally perfect as a breakfast baked treat. In other words I swapped out the walnuts in the original recipe for pecans. I scoured dozens of recipes…and finally settled on a pear and ricotta galette which I adapted to make it more “Canadian”, eh. I also had ricotta in the fridge – I bought it at Costco for gnocchi and of course only needed ONE of the 2 tubs, so finding a use for the second one was becoming critical. I bought a huge bag of pears on special at Superstore and wanted to make something that would be good for breakfast. ![]() In a small bowl, whisk the olive oil and the garlic together set aside. ![]() Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes gently blot the tops of the zucchini dry with paper towels before using. This pie was almost like a “Pantry Challenge”: Make filling: Spread the zucchini out over several layers of paper towels.
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