Cuisinart original

A very simple tart with only a handful (or two) of ingredients. We keep it simple with just ricotta, herbs, and spices, but you can top it with other items, such as microgreens,
grilled or sautéed vegetables, etc. If you need a quick appetizer, skip the pastry dough and
just make the filling to serve as a dip for veggies or as a spread on toasted baguette slices.


½      recipe Pâte Brisée (page 38)
15 to 16 ounces ricotta, strained
¾      ounce grated Pecorino Romano
1       teaspoon olive oil
1       teaspoon fresh thyme leaves
½      teaspoon fresh lemon juice
Pinch kosher salt
Pinch freshly ground black pepper


Nutritional information

Calories 173 (67% from fat) • carb. 8g • pro. 6g • fat 13g • sat. fat 8g • chol. 36mg • sod. 170mg •  calc. 112mg • fiber 0g


  1. Preheat oven to 350°F with one rack in the lower position and one rack in the middle position.
  2. Roll out the rested pâte brisée dough and fit it into a 9-inch tart pan with removable bottom. Prick the bottom and sides of the dough with the tines of a fork, being sure to not pierce all the way through. Chill until firm, 15 minutes in the freezer, or 30 minutes in the refrigerator. Once chilled, line the dough with foil, and then weigh it down with pie weights (dried beans or rice work just as well). Place the tart pan in the lower position of the preheated oven and bake for 25 minutes, or until the dough no longer looks wet. Carefully remove the foil with weights and then move the shell to the middle rack for an additional 10 to 15 minutes, or until nicely browned.
  3. Remove and allow to cool completely before filling.
  4. Put the filling ingredients into a medium mixing bowl. Using the beaters, mix on Speeds 2 to 3 until completely combined, about 40 seconds.
  5. Once the tart shell is completely cool, fill with the ricotta filling. Serve at room temperature.