The best delicious Ricotta And Beet Green Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta And Beet Green Tart recipe today!
Hello my friends, this Ricotta And Beet Green Tart recipe will not disappoint, I promise! Made with simple ingredients, our Ricotta And Beet Green Tart is amazingly delicious, and addictive, everyone will be asking for more Ricotta And Beet Green Tart.
What Makes This Ricotta And Beet Green Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta And Beet Green Tart.
Ready to make this Ricotta And Beet Green Tart Recipe? Let’s do it!
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4 c Raw beet greens (or other
-dark greens like chard or
-coll
2 lb Ricotta, preferably sheep’s
-milk
4 lg Eggs
1 c Freshly grated parmesan
-cheese
1/4 ts Freshly grated nutmeg
1 tb Sweet butter
(Spring form pan is essential to this recipe)
Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens
until tender (about 7 to 8 minutes). Refresh in ice water bath and drain
liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and
eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir
through. Butter spring form pan with 1 tablespoon butter and pour batter
into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife
inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold
and serve warm.
Yield: 8 servings
Yields
1 Servings
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