One of my favorite things about springtime, aside from gorgeous weather, is brunch. Al fresco weekend brunches are one of my favorite springtime activities. I love creating big spreads of delicious, family style dishes and this sausage, arugula and ricotta tart is a brunch-friendly dish I’ve been really exited about lately. I love that it’s really easy to throw together, especially since the filling ingredients are just mixed together and poured into the crust. I love the arugula in this tart because the sharp, bitter flavor cuts through some of the rich and cheesy custard. You can simplify this tart even more by using store-bought pie dough, although we recommend you make your own, for an extra rich and flaky crust.
We teamed up with McCormick once again to create this recipe for their Go4Gourmet program. We were tasked to create a recipe using ricotta cheese, panko breadcrumbs, McCormick’s marjoram leaves, and a leafy green. We decided to create a savory tart with this combination of ingredients and although we think it’s the perfect dish to serve at a bunch, it’s also great to have for dinner, paired with a simple side salad. Enjoy! xx, Jenny
Sausage Arugula Ricotta Tart
Makes 2 Tarts
cream cheese crust:
1 1/4 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into cubes
2 1/2 ounces cold cream cheese, cut into cubes
1 tablespoon buttermilk
4 ounces part skim ricotta
2 ounces mascarpone cheese, softened
2 tablespoons grated parmesan
2 tablespoons panko breadcrumbs
1/2 teaspoon McCormick’s Marjoram Leaves
1 egg yolk, lightly beaten
4 ounces cooked and crumbled spicy Italian sausage
3/4 cup loosely packed arugula
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1. Preheat oven to 400°F.
2. Pie dough: In a bowl sift together the flour, baking powder and salt. Add the cold cubes of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made. Add the buttermilk and gently work together, until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator. Once the dough has chilled, roll out onto a lightly floured surface until 1/8 inch thick.
3. Lay and gently press the dough into a 4”x14” fluted tart pan and prick the bottom all over with a fork. Chill the tart shell for 30 minutes.
4. Place tart shell onto a baking sheet and par-bake for 15 minutes. Allow shell to cool for 10 minutes.
5. Filling: Place ricotta, mascarpone, parmesan, breadcrumbs, marjoram leaves, and egg into a large mixing bowl and stir together. Add the remaining ingredients and fold together until well combined.
6. Pour filling into par-baked tart shell and place tart into the oven. Lower the temperature to 375˚F and bake for 25 to 30 minutes or until cooked through and crust and top is golden brown.
7. Finish with a light sprinkling of salt and pepper and allow tart to cool for 10 minutes before cutting into pieces and serving.