A light peach tart made with ricotta cheese.

Ingredients

• 4 large ripe peaches
• 2 eggs
• 16 ounces ricotta cheese
• 2 Tbsp cornstarch
• 1 tsp vanilla
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• pie crust dough
• 1 Tbs butter, melted
• 1/2 cup pine nuts

Directions

1. Fill a medium saucepan with water and bring to a boil.
2. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water.
3. The skins should slip off. You can use a small knife to get them started.
4. Cut each peach into 8 slices. Set these aside.
5. Combine the ricotta, eggs, vanilla, cornstarch, and 1/4 cup of sugar.
6. Add the cinnamon, nutmeg, and pine nuts.
7. Mix in the peaches.
8. Roll out your pie crust to 1/4 inch thick.
9. Brush the butter onto a quiche pan.
10. Place the pie crust into the pan.
11. Bake at 375F for 12-15 minutes.
12. Remove from the oven and add the peaches and cheese mixture.
13. Return to the oven and bake for 15-20 minutes.

Bella Italian Food Recommends:

Nordic Ware Quiche Tart Pan
This pan molds quiches, tarts, and cakes with pretty fluted sides. The removable bottom means they come out intact. A quiche of broccoli and sun-dried tomatoes (recipe included) demonstrates how crisply the fluting details emerge. The pan holds 4 cups, enough to serve four to six people. Made of aluminized steel for rust and warp resistance, it's a sturdy pan with a long life expectancy. The nonstick coating ensures quiches, tarts, and cakes pop out intact. --Fred Brack