Quiche tuna and onion
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Catalonia and ricotta tart
ingredients
servings
4
Black pepper
to taste
Iodized salt
to taste
Nutmeg
to taste
Grated Parmesan cheese
100 grams
Eggs
4 unit
Ricotta cheese
250 grams
Chicory
1 unit
Shortcrust pastry
1 unit
Mozzarella cheese
1 unit
Bakery products from Italy
Catalonia and ricotta tart
Catalonia and ricotta tart
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Patty is as always the perfect compromise to eat vegetables and, with the right cheeses, it can be served as an aperitif, as a main course.
preparation
step 1
Catalonia Wash and cook in a pot of boiling salted water. Drain and let cool.
step 2
Meanwhile put in a bowl the ricotta, eggs and parmesan and stir with a fork until it will become a nice cream without lumps.
step 3
Adjust with salt, nutmeg and black pepper.
step 4
Take Catalonia, Which at this point Should Have a little cooled, and cut into pieces about 1 cm. Incorporatela the cottage cheese mixture and turn to eggs and mix well.
step 5
In a baking dish round roll the pastry crust and pour the creamy mixture, being careful to maintain the high edges of the dough.
step 6
Dice the mozzarella and place it above everything. Bake in preheated oven at 200 degrees for about 25/30 min.
step 7
Once you will be inflated (in the egg cooking swells a little) and the mozzarella will be just golden, it will be ready.
step 8
A tip: do not pull it straight out of the oven Because otherwise it will tend to flatten out, turn off and leave it in for another 5 minutes and you're done!
