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Corn, Spring Onion, and Ricotta Tart
by
Barbara
Calificación: 4.0
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%20Press%20the%20pastry%20in%20the%20pan%20and%20up%20the%20sides%20in%20with%20your%20fingers.%20Keep%20the%20leftover%20pastry%20in%20case%20you%20need%20to%20patch%20up%20any%20holes.%3C/p%3E%3Cp%3EPlace%20foil%20over%20the%20top%20and%20fill%20it%20with%20dried%20beans%20or%20pastry%20weights.%20Place%20in%20the%20oven%20to%20bake%20for%20about%2020%20minutes.%3C/p%3E%3Cp%3EWhile%20the%20pastry%20is%20baking,%20remove%20the%20kernels%20from%20the%20corn%20cobs.%20Place%20the%204%20eggs,%20cream,%20salt,%20and%20corn%20kernels%20into%20the%20food%20processor%20(no%20need%20to%20wash%20it%20after%20making%20the%20pastry!)%20and%20pulse%20briefly%20until%20combined.%20Stir%20in%20the%20thinly%20sliced%20spring%20onions.%20When%20the%20pastry%20is%20baked,%20remove%20the%20weights%20and%20pour%20in%20the%20corn%20mixture.%20Break%20the%20ricotta%20up%20into%20small%20chunks%20and%20dot%20it%20evenly%20around%20the%20mixture.%20Place%20it%20back%20into%20the%20oven%20and%20bake%20until%20set,%20about%2020%20minutes.%20Grind%20over%20some%20freshly-cracked%20pepper%20before%20serving.%3C/p%3E){kind=link}