This is a print preview of "Courgette And Ricotta Tarts (Sfogliata Di Formaggi)" recipe.

Courgette And Ricotta Tarts (Sfogliata Di Formaggi) Recipe
by Global Cookbook

Courgette And Ricotta Tarts (Sfogliata Di Formaggi)
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  Servings: 8

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1/3 c. hot water
  • 2 1/2 c. tepid water
  • 1/4 c. extra-virgin extra virgin olive oil plus
  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. lowfat milk
  • 1 Tbsp. salt plus
  • 1 tsp salt
  • 4 1/2 c. all-purpose flour
  • 3 c. semolina flour
  • 4 x scallions thinly sliced
  • 4 x garlic cloves thinly sliced
  • 1/4 c. thinly-sliced almonds
  • 1 tsp chili flakes
  • 4 med courgettes sliced 1/8" rounds
  • 1/2 c. fresh ricotta

Directions

  1. In a large bowl, combine the yeast and the hot water and set aside for 15 min, till yeast dissolves and foams.
  2. In a medium bowl, mix the tepid water, 1/4 c. oil, the lowfat milk, and the salt.
  3. In a medium bowl, combine the all-purpose and the semolina flour and add in them to the yeast mix, along with the liquid mix. With a wooden spoon, combine the ingredients to create the beginnings of a dough. Turn out onto a lightly-floured board and knead by hand till the dough is smooth and elastic, at least 8 min. Place the dough in a lightly-oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour, or possibly till doubled in bulk.
  4. Meanwhile, make the filling. In a 12- to 14-inch saute/fry pan, heat the remaining oil till smoking. Add in the scallions, garlic and almonds and saute/fry 2 to 3 min, till light golden. Add in the chili flakes and courgette and cook till the courgette is very soft, about 10 to 12 min, stirring regularly. Cut the dough into 8 pcs and stretch each piece into an 8-inch round, that need not be perfectly round.
  5. Place a clean pizza stone in the oven and preheat to 450 degrees. Divide courgette mix proportionately among the 8 rounds of dough, distributing it proportionately, and dab a little ricotta on each one. Bake till light golden, about 14 to 16 min, and serve warm or possibly at room temperature.
  6. This recipe yields 8 servings.