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PEAR, SPECK & RICOTTA TART

There are many ways that inspire me to try new recipes. Most of the times my love comes up with some ideas. Other times I’ve seen something yummy in a cookbook or a blog. But once in a while I get inspired by a recipe that I see in a monthly magazine I get for free in the local supermarket. The last edition had some wonderful recipes. Today’s recipe is adapted from a recipe from this magazine “Da Noi”. I changed it with ingredients that I like a lot and it turned out to be a wonderful and tasty dish: mini pear, speck and ricotta tarts. The salty speck tastes so good with the sweet pear. And the creamy ricotta… These mini tarts are perfect as a party snack but if you plan a big Italian dinner you should try these as a starter!
Pear, Speck & Ricotta Tart
Pear, Speck & Ricotta Tart
makes 6 mini tarts

Shortcrust pastry (pasta brisée)
125 g // 1/2 cup (goat) ricotta
6 slices bacon (I used speck Alto Adige)
1 pear, grated
handful pine nuts
olive oil

Preheat the oven to 180ºC/350ºF.
Heat a bit of olive oil in a skillet and fry the bacon slices on both sides for 2/3 minutes. Transfer the slices to a paper towel-covered plate and allow the paper towel to soak up any excess fat. Cut the bacon into small pieces. Use the same skillet to bake the pine nuts for 2/3 minutes. Let them cool down.
In a medium bowl, using a fork, mix the ricotta cheese, bacon, grated pear and pine nuts.
Line a muffin pan with 6 pieces of parchment paper or paper liners. Put a bit of shortcrust pastry in each hole and divide the mixture into them (about 2 small spoonfuls in each).
Bake for 20 minutes or until golden on the outside.

Buon Appetito! ♥
Pear, Speck & Ricotta Tart

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