Nutrition Facts
4 servings
4
Recipe for Spring Flat Tart with Ricotta and Trout
This recipe for a spring flat tart with ricotta and trout is provided by CIPA.
Ingredients
4 dashes Trout
120 Ricotta
80 Shelled bean
40 Fresh shelled peas
4 Coarse salt
4 Freshly ground pepper
1 Olive oil
1 Smoked paprika
8 Pink radish
Directions
1
For the puff pastry: Preheat the oven to 180°C. Cut out circles with a diameter of 8 cm using a cookie cutter. Feel free to keep your scraps for another recipe idea.
2
Bake between baking sheets for 15 minutes.
3
Let cool on a rack.
4
For the garnish: Cook the broad beans and peas in salted boiling water for 6 minutes, then refresh them in ice water. Drain and set aside.
5
To finish, wash the radishes. Slice them into thin rounds using a mandoline and set aside in ice water.
Ingredients
Ingredients
4 dashes Trout
120 Ricotta
80 Shelled bean
40 Fresh shelled peas
4 Coarse salt
4 Freshly ground pepper
1 Olive oil
1 Smoked paprika
8 Pink radish
Directions
Directions
1
For the puff pastry: Preheat the oven to 180°C. Cut out circles with a diameter of 8 cm using a cookie cutter. Feel free to keep your scraps for another recipe idea.
2
Bake between baking sheets for 15 minutes.
3
Let cool on a rack.
4
For the garnish: Cook the broad beans and peas in salted boiling water for 6 minutes, then refresh them in ice water. Drain and set aside.
5
To finish, wash the radishes. Slice them into thin rounds using a mandoline and set aside in ice water.
Notes
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