Canadian Ricotta Tartlets and Salad with Tarragon Vinaigrette
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Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 209209 cal |
| pro | 10 g10g pro |
| total fat | 17 g17g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 28 mg28mg chol |
| sodium | 212 mg212mg sodium |
| % RDI: | - |
| calcium | 2222 calcium |
| iron | 88 iron |
| vit A | 2323 vit A |
| vit C | 2020 vit C |
| folate | 3232 folate |
Ingredients
-
1/2 cup (125 mL) finely grated Canadian Parmesan cheese
1 cup (250 mL) Canadian ricotta cheese
1 egg white
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) each pepper and baking powder
Salad:
1 tbsp (15 mL) tarragon vinegar or white wine vinegar
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) crumbled dried savory
Pinch each salt and pepper
1/4 cup (50 mL) extra-virgin olive oil
8 cups (2 L) mixed baby salad greens
1/4 cup (50 mL) finely chopped fresh chives or green onions
Preparation
Grease 12 mini muffin cups; sprinkle sides and bases with 2 tbsp (25 mL) of the Parmesan cheese to coat evenly. Set aside.
In bowl, beat together ricotta, egg white, remaining Parmesan cheese, thyme, flour, pepper and baking powder until smooth. Press evenly into prepared muffin cups. Bake in centre of 350°F (180°C) oven until puffed and tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 5 minutes.
Salad: In large bowl, whisk together vinegar, mustard, savory, salt and pepper; gradually whisk in oil. Add salad greens and chives; toss to coat. Divide among plates; top each with 2 tartlets.
In bowl, beat together ricotta, egg white, remaining Parmesan cheese, thyme, flour, pepper and baking powder until smooth. Press evenly into prepared muffin cups. Bake in centre of 350°F (180°C) oven until puffed and tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 5 minutes.
Salad: In large bowl, whisk together vinegar, mustard, savory, salt and pepper; gradually whisk in oil. Add salad greens and chives; toss to coat. Divide among plates; top each with 2 tartlets.
- Keywords : Brunch; Vegetarian; Bake; Ricotta; Parmesan; Flour; 300 calories;
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