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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Savory » Ricotta Sausage Tart for Breakfast (or Brunch)

June 9, 2020

Ricotta Sausage Tart for Breakfast (or Brunch)

Breakfast Ricotta Sausage Tart

I live for breakfast, and mornings in general, and I made this ricotta sausage tart over the weekend as a treat to fill my stomach and mind with what’s to come.

Mornings are my time to think. As the world sits still in the early hours, I can take in the calm and feed my mind with it. I can control my anxiety, be present, and think about whatever I want in a resolute space.

Lately the world has been doing everything except sit still, and with good reason. The largest civil rights movement is underway, and with good reason. The overfunded police, careless celebrities, capitalizing food publications, corrupt politicians, performative corporations, and our own friends and family are being called out, unfollowed, and canceled left right and center, and with good reason.

I’m thinking a lot more in these mornings, about my place in all of this. How can I learn? How can I be a better South Asian ally, and how can I use my infinitesimal corner of the internet to show up?

I don’t know the answer fully, but I do know that if there’s one thing I can kick some serious ass at, it’s cooking. And so I will use what I do best to help in any way I can. Cuz damn, we got some work to do.

For now, this ricotta sausage tart. Y’all know that tarts are my jam. Our usual breakfasts have been quick and pressed for time, a quick egg scramble with grits and some salted butter (which by the way, if you haven’t had grits with a big ass pad of salted butter on top, you aren’t living). This tart is a little less quick, but worth the work for a decadent, cheesy, peppery, eggy morning. Use whatever veggies you have on hand. Just don’t forget to serve with hot sauce or you’ll be sad later.

Recipe notes:

  • Use good quality butter for the tart crust. I love Kerrygold, which also gives the crust a beautiful yellow color.
  • If you don’t have enough ricotta, sub in some shredded Parmesan.
  • Vegetarian? Omit the sausage!

Ricotta Sausage Tart

Created by Shikha on June 9, 2020

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  • Prep Time: 1h 30m
  • Cook Time: 1h
  • Total Time: 2h 30m
  • Serves: 8
  • Yield: 1 tart

Ingredients

For the crust:

  • 120 grams (1 cup) all-purpose flour
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cold
  • 3 Tbsp whole milk, cold

For the filling:

  • 400 grams (1.5 cups + 2 Tbsp) full-fat ricotta cheese
  • 3 large eggs
  • 60 grams (2 cups) kale, roughly chopped
  • 120 grams (1/2 cup) whole milk
  • 2 scallions, minced
  • 2 sausages, fully cooked, diced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, sliced into 7-8 slices

Instructions

  1. In a medium bowl, whisk together flour and salt.
  2. Cut the chilled butter into medium-sized cubes and add to the bowl. Use your hands to smear the butter with the flour over and over again until there are large streaks of butter dispersed. The mixture will look shaggy and not come together, and there will be a lot of dry flour; this is okay.
  3. Add the milk and continue working the dough with your hands until it comes together into a ball; you should still have a few visible smears of butter remaining.
  4. Shape dough into a disk 1" thick and wrap tightly in plastic. Refrigerate for at least 1 hour before using (can make this the day before and chill overnight).
  5. When ready to bake, remove dough from freezer and let soften for 15 minutes at room temperature. Place dough on a lightly floured surface and roll into a circle about 1/4" thick and 15" inches wide. Keep flouring as needed to make sure the dough doesn't stick to your surface or the rolling pin.
  6. Gently drape the dough into a 9 or 10" tart pan and press in and up the sides create the crust. Trim and patch up dough as needed to make sure that it is even all over the pan. Place in the freezer until ready to use. (If you are using a springform pan, lightly spray the pan before doing this step.)
  7. Preheat oven to 350 degrees.
  8. In a large bowl, combine ricotta, kale, milk, scallions, sausage, nutmeg, salt, and pepper and whisk until mixture is smooth.
  9. Remove tart pan from freezer and pour in the filling. Use a spatula or spoon to smooth the top; depending on the size of your pan, you may have some extra filling, so scoop out as needed.
  10. Arrange the tomato slices evenly over the tart, and sprinkle them with some more salt and pepper.
  11. Bake for 45-55 minutes, until the center of the tart is firm when you touch it, the sides are lightly browned, and the tart crust is a deep golden-brown color.
  12. Cool for 15 minutes before slicing and serving. Store leftovers in the fridge for up to 1 week.
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Filed Under: Savory Tagged With: Baking, Breakfast, Recipe, Ricotta, sausage, savory baking, savory tart

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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