Savory Beef and Ricotta Tart
Savory Beef and Ricotta Tart
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 garlic, cloves, minced
- 1/2 cup frozen peas
- 1 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tart
- 1 sheet puff pastry, thawed
- 1 large egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the beef and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Remove the skillet from the heat and stir in the frozen peas. Let the mixture cool slightly.
⏱️ 2 min
- 5
In a medium bowl, combine the ricotta cheese, crumbled feta cheese, 1 large egg, salt, and black pepper. Mix until well combined.
⏱️ 3 min
- 6
Add the cooled beef and pea mixture to the ricotta mixture and stir until everything is evenly distributed.
⏱️ 2 min
- 7
Unroll the thawed puff pastry sheet onto the prepared baking sheet. If desired, you can score a 1-inch border around the edges of the pastry, being careful not to cut all the way through.
⏱️ 3 min
- 8
Spoon the beef and ricotta filling onto the center of the puff pastry, spreading it evenly within the scored border (if applicable), leaving the outer edges clear.
⏱️ 3 min
- 9
Brush the exposed puff pastry edges with the beaten egg wash.
⏱️ 1 min
- 10
Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set and heated through. If the pastry edges brown too quickly, you can loosely tent the tart with aluminum foil.
⏱️ 30 min•🌡️ 400
- 11
Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Beef and Ricotta Tart
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 garlic, cloves, minced
- 1/2 cup frozen peas
- 1 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tart
- 1 sheet puff pastry, thawed
- 1 large egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the beef and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Remove the skillet from the heat and stir in the frozen peas. Let the mixture cool slightly.
⏱️ 2 min - 5
In a medium bowl, combine the ricotta cheese, crumbled feta cheese, 1 large egg, salt, and black pepper. Mix until well combined.
⏱️ 3 min - 6
Add the cooled beef and pea mixture to the ricotta mixture and stir until everything is evenly distributed.
⏱️ 2 min - 7
Unroll the thawed puff pastry sheet onto the prepared baking sheet. If desired, you can score a 1-inch border around the edges of the pastry, being careful not to cut all the way through.
⏱️ 3 min - 8
Spoon the beef and ricotta filling onto the center of the puff pastry, spreading it evenly within the scored border (if applicable), leaving the outer edges clear.
⏱️ 3 min - 9
Brush the exposed puff pastry edges with the beaten egg wash.
⏱️ 1 min - 10
Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set and heated through. If the pastry edges brown too quickly, you can loosely tent the tart with aluminum foil.
⏱️ 30 min•🌡️ 400 - 11
Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
⏱️ 3 min