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Ricotta tart
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2 | eggs |
1 cup | ricotta cheese |
1 cup (4 ounces) | shredded sharp cheddar cheese |
2 tablespoons | salsa |
1/2 teaspoon | salt |
1/2 teaspoon | pepper |
Pastry for single-pie (9 inches)
In a large mixing bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. Circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge of filling.
Bake the tart at 400• for 22-26 minutes before cutting into wedges. Refrigerate any leftovers.
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