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kicking up a leek-ricotta tart

lagatta Dec 20, 2013 04:05 AM

I have some very nice goat's milk ricotta (fairly dense, for cooking) and have seethed some leeks, and want to make a vegetable tart - like a quiche, but less egg, for a holiday meal. However, I want to kick it up a bit. I do have stronger aged goat's milk cheese, flatleaf parsley, frozen spinach - can easily buy fresh, or just about any kind of spice, several types of fresh herbs available in winter...

I want to kick this up, without overpowerng the goat ricotta, and don't want to add meat as at least one of the people eating it will be vegetarian. Ideas?

  1. c
    critter101 Dec 20, 2013 09:15 AM

    I make in Italian tart that includes ricotta, chopped spinach, eggs, grated parm, green onions, a bit of heavy cream, and a sprinkling of freshly grated nutmeg...yum!

    1 Reply
    1. re: critter101
      lagatta Dec 20, 2013 09:20 AM

      That is a nice combination. All stuff I have, though I tend to use romano. I did buy a bunch of green onions yesterday.

      Would you believe that I'm out of ... flour? I am setting off in the snow to pick up some odds and ends, and will have to write down that essential. (I used unbleached, organic flour, so I buy it in small quantities).

    2. m
      magiesmom Dec 20, 2013 08:23 AM

      I like the addition of a bitter green, just a bit.

      1. monavano Dec 20, 2013 05:56 AM

        I'd use fresh thyme and leave it at that. Sometimes subtle is the best result.

        1 Reply
        1. re: monavano
          lagatta Dec 20, 2013 07:48 AM

          Thanks to both of you. Both takes are very interesting. I was also thinking of Thai basil, which I can get (cheap) at a Southeast Asian shop nearby. I do have both Spanish smoked paprika (which I love, and reminds some of bacon) and sumac.

        2. hotoynoodle Dec 20, 2013 05:33 AM

          heaps of fresh herbs, like mint and dill, in addition to the parsley. also zest of lemon or orange.

          smoked paprika or sumac as the dried spice.

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