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
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
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.