Ricotta-Blueberry tart

Just as SWEETTABLESCAPES  whips up savory quiches on a regular basis for family dinners, it is an easy switch to this dessert, a delicious, refreshing tart using ricotta instead of the usual quiche standard: cream. Otherwise, the concept is the same: eggs, sugar and ricotta for the custard and some fruit in the middle; the recipe comes from Cuisine et Vins de France (Sept-Oct 2015).

IMG_0006You’ll need:

300g ricotta

150 g sugar

2 eggs

1 TBsp flour

200 g blueberries

1 refrigerated pie dough, thawed

 

Directions:

In a medium bowl, mix ricotta, sugar, eggs and TBsp flour.   IMG_0003

Gently add blueberries.IMG_0004

Roll out your dough and line a 10-inch tart pan with it.IMG_0001IMG_0002

Pour blueberry mixture into prepared pan.IMG_0005

Bake et 350F for 45 minutes. Let cool and refrigerate. Serve cold.IMG_0006

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