veggie ricotta tarts

These delicious and yummy ricotta tarts are adapted from one of my favorites magazines: Ladies'Home Journal and are delicious to a brunch or entree or lunch!

Im sharing with Joyce to Cook your books

Ingredients (8 servings)

Crust tarts
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup very cold butter cut into pieces
1 egg yolk

Method
In a food processor (or by hand)combine flour and salt, add butter and pulse until butter is the size of peas. Whisk together
the yolk and 1/2 cup cold water . Drizzle the liquid into the food processor while pulsing to combine.
Pulse until dough holds together ehrn you pinch it, add more liquid if is necessary.
Frorm a ball with dough and wrap in plastic film.
Chill about 30 minutes.
On a floured surface roll dough until are thick and large enought to fit in the tart pans.
Place dough in tarts pans gently lift and press into pan.
Use the heel of your hand or a rolling pan to trim the edgesflush with the pan.
Freeze about 20 minutes.
Preheat oven to 180°c (375°) Line the crust with aluminium foil
and fill with pie weights or dried beans and place on a baking sheet.
Bake about 30 minutes until the crust just starting to brown.
let cool.
Filling
vegetables (carrots in slices, asparagus, sliced onions, zucchini, little cherry tomatos, or others you have.
1 cup ricotta
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1 clove garlic finely minced
3 large eggs
1/2 teaspoon salt
herbs for garnish like basil or parsley

method
Preheat oven to 180°c
In a mixing bowl whisk together the ricotta, parmesan, cream, garlic, eggs , salt and pepper until smooth.
Divide between baked tart shells  filling each with  the mixture.
Top tarts with different vegetables and cheese and  bake until the filling is set 20 to 25   minutes.
Serve with herbs and extra parmesan.

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EN ESPAÑOL
Tartas de ricotta con verduras