Artichoke Ricotta Tart

Description Artichoke Ricotta Tart

Ingredients:

2 & 1/2 cups all-purpose flour
1 teaspoon sea salt
8 Tbs. extra virgin olive oil
2 to 3 Tbs. milk
2 large egg yolks
1 onion, finely chopped
2 Tbs. extra-virgin olive oil
2 cups frozen artichoke hearts
1 tsp. freshly ground white pepper
3 large eggs
2 cups whole milk ricotta cheese
½ cup freshly grated Parmigiano Reggiano cheese
1 tsp. freshly grated nutmeg
1 Tbs. chopped fresh Italian parsley

1. Combine the flour and salt on your work surface. Add extra virgin olive oil and work them together until a coarse meal is formed. Next combine the flour mixture with the milk and eggs. If the dough feels dry, add more milk, gather the dough into a ball, then, using the heel of your hand, push a section of the dough down and away against the work surface, smearing the dough to combine.
2. Chill the dough for 20 to 30 minutes before rolling it out. In the meantime, prepare the filling.
3. In a 10-inch sauté pan cook the onions slowly in the oil until they begin to soften. Add the artichokes and cook until soft. Season with salt and pepper. Remove from the heat and place the mixture in a bowl to cool.
4. Beat the eggs thoroughly with the ricotta, parsley and Parmigiano cheese. Season with salt, pepper, and nutmeg and stir into the cooled artichoke mixture.
5. Preheat the oven to 400°F. Roll out the dough to fit a 9 inch tart pan. Transfer the dough to tart pan. Spread the ricotta mixture on top. Bake for 20 minutes. Lower the heat to 350°F. and bake for about 45 minutes, or until golden brown.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.