The ricotta and melon tart from our local collective is a showstopper at a summer table!
Preheat the oven to 180° C.
Roll out the dough in a suitable mold, prick it with a fork, and bake it "blind" (10 to 15 minutes), without coloring.
In a small skillet, sauté the chopped onion for 10 minutes.
In a bowl, mash the ricotta with a fork, add the goat cheese, cream, then the eggs one by one and mix well. Finally, add the milk, mix, and pepper to taste.
Sprinkle the bottom of the tart with half of the grated cheese, add the onion, then pour in the ricotta-goat cheese mixture. Sprinkle the tart with the remaining grated cheese.
Bake for about 30 minutes at 180°C. Then let cool.
Next, make melon balls from our regions and set them aside in a bowl.
To finish, at the moment of serving, distribute the melon balls over the tart. Decorate with toasted pine nuts and chopped arugula.
0 servings
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