Most mornings I kind of dread breakfast.
Not eating it, really. Deciding what to eat.
Part of the reason I enjoy blogging is that I get to try new dishes all of the time. And with breakfast, well, I get a little bored.
Blueberry muffin here, bowl of Honey Nut Cheerios there.
Basically, unless it’s a Sunday brunch at the Flying Biscuit, I’m not terribly excited.
Until now. … Well, for at least a week or so. ;)
This pear and ricotta tart is pretty darn tasty. I wasn’t sure if it would taste fruity or cheesy. (The answer is: both.)
It’s sort of like pumpkin pie in that it’s sweet, but not that sweet. The ricotta gives it a mellowed sweetness that goes oh so well with the pie crust. And the bites of pear create a fruity twist that makes it all come together.
So, now I’m set on breakfast for a week! … Especially since the hubby hates (anything-not-chocoloate) pies.
What you’ll need:
- 1lb ricotta cheese
- 3 0r 4 ripe pears, sliced lengthwise and cored
- 2 eggs
- 1/4 cup sugar
- Apricot preserves
- Fresh orange zest or 1 heaping tablespoon of apricot preserves
- Pinch of cinnamon
Set the pears aside. Mix everything else together in a bowl until well blended. Place filling into pie shell and position pears all around. (Optional: sprinkle and swirl more cinnamon on top).
Bake at 375F for around 30 minutes. While still warm, brush apricot preserves on top of pears.
[Source: Proud Italian Cook recipe found here.]
PS) Make breakfast less boring! Send me your best muffin/bread/etc. recipes and I will be oh so grateful.