Pear and ricotta tart

 

Pear and ricotta tart | Photo by Brave New Food

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

Directions:

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.