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Ricotta cheese tart with strawberries and Balsamic Vinegar of Modena Ponti


Ricotta cheese tart with strawberries and Balsamic Vinegar of Modena Ponti

Ricotta cheese tart with strawberries and Balsamic Vinegar of Modena Ponti
Ingredients
INGREDIENTS FOR THESHORT PASTRY:

flour 300 g
flour 150 g
sugar 75 g


INGREDIENTS FOR THE FILLING:

ewe’s milk ricotta cheese 250 g
sugar 90 g
strawberries 2 baskets
Balsamic Vinegar of Modena Ponti 3 table spoons

Preparation
Combine flour, sugar, eggs, butter and yeast. Roll out the dough to max. 1 cm thick, lay it in a 25 cm buttered and slightly floured oven-proof dish. Cut the edges of the dough 3 cm away from the bottom and lay some tin foil on it. Place some beans on it and bake for 10 minutes at 180°C. Mix ricotta cheese with sugar in a bowl. Take the dish out of the oven, remove the beans and the tin foil and spread the mix on it. Slice the strawberries, mix them with the Balsamic Vinegar of Modena Ponti; place the slices radially and serve.