Allow to cool before enjoying. With its delicate blend of sweet and savory flavors, this light tart can be served as a dish with a salad for a light meal or as a dessert with tea.<\/p>\n
6 Servings<\/p>\n
– Pie crust: 1 unit
\n – Ricotta cheese: 250 g
\n – Eggs: 2 units
\n – Sugar: 50 g
\n – Lemon: 1 unit
\n – Salt: 1 pinch
\n – Rosemary: 1 tablespoon<\/p>\n
45 minutes<\/p>\n
15 minutes<\/p>\n
30 minutes<\/p>\n
1. **Preheating the Oven**<\/p>\n
Preheat the oven to 350\u00b0F (180\u00b0C). Roll out the pie crust and fit it into a tart pan.<\/p>\n
2. **Filling**<\/p>\n
In a mixing bowl, combine the ricotta cheese, eggs, and sugar. Stir in the zest and juice of the lemon, along with the rosemary and a pinch of salt.<\/p>\n
3. **Baking**<\/p>\n
Pour the mixture into the crust and bake for 30 minutes.<\/p>\n\n\n