baked ricotta

 http://www.gojee.com/food/links/farmhouse-baked-ricotta

 

The ingredients

The tarts

500g ricotta

120g pecorino (or another sharp, hard cheese), grated

1-2  sweet potatoes, thinly sliced

Herb sauce

1/4 c extra virgin olive oil

2 handfuls basil leaves, washed and patted dry

1 Tbs lemon rind (or 1 tsp dried)

*Try to use organic ingredients when you can

The process

1. Preheat the oven to 200C (400F). Line 12 muffin cups with baking paper. Don't worry about them looking perfect!

2. Mix the ricotta with 1/2 the pecorino.

3. Basically, each tart will consist of 3 layers - cheese then sweet potato then cheese. Fill each baking-paper-lined cup with the layered mixture.

4. When you're done making the layers, top the tarts with the remaining pecorino.

5. Bake for 20-30 min, until the tops are golden and puffed. Then remove, and set aside.

6. Meanwhile, put all the sauce ingredients in a blender and whizz till smooth.

7. Let the tarts cool slightly before removing them from their baking paper shells. Or serve them in the baking paper ... they look pretty cute that way.

Enjoy with the herb sauce (or a derivation of ... feel free to substitute other herbs!) or tomato ketchup or chutney ...