Montreal chef Frédéric Morin grows his personal watercress for this frittata-like tart, full of the grassy, spicy greens and loads of cheese.

Featured in: “10 Ingredients We’re Obsessed With.”

Watercress and Ricotta Torte

Watercress and Ricotta Torte

This frittata-like tart is full of grassy, spicy watercress and loads of cheese.

Yield: serves 6-8


1 hour, quarter-hour


  • Unsalted butter, for greasing
  • Kosher salt
  • 3 lb. watercress, cleaned, robust stems eliminated
  • 3¼ cups ricotta
  • ½ cups finely grated Parmigiano-Reggiano, divided
  • ½ tsp. freshly grated nutmeg
  • 4 massive eggs
  • 2 tbsp. finely grated lemon zest
  • Freshly floor black pepper


  1. Place a rack within the heart of the oven and preheat to 325°F. Butter a 9-inch springform pan and put aside.
  2. Fill a big bowl with ice water and put aside. In a pot of salted water, boil the watercress till tender and vibrant inexperienced, 1–2 minutes. Drain, then switch to the ice water to sit back, 1–2 minutes. Drain once more, squeezing out as a lot liquid as attainable, then coarsely chop.
  3. In a medium bowl, stir collectively the ricotta, ¼ cup of the Parmigiano, the nutmeg, eggs, yolks, lemon zest, cooked watercress, and salt and black pepper to style. Scrape into the springform pan, then use a silicone spatula to easy the highest. Sprinkle with the remaining Parmigiano and bake till practically set (the middle ought to jiggle barely when shaken), about 45 minutes. Activate the broiler and broil till the highest is golden brown, about 2 minutes extra. Take away from the oven and let stand for no less than 5 minutes earlier than serving.

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