2 cups of Catalonia
100 g of crispy bacon
Salt and red pepper flakes to taste
300 g of ricotta cheese
500 g of puff pastry for tart
2 cups of Catalonia
100 g of crispy bacon
Salt and red pepper flakes to taste
300 g of ricotta cheese
500 g of puff pastry for tart
1
Preheat the oven to 400°F
Wash the Catalonia leaves well, blanch them in boiling salted water, then chop coarsely
In a skillet, cook the bacon until crispy, add the Catalonia and season with salt and red pepper flakes
Simmer until it reaches the desired consistency
Let it cool, then mix in the ricotta cheese
Mix well
2
Roll out the puff pastry to a thickness of 3 centimeters
Line the bottom and sides of a 26-centimeter diameter mold with the pastry
Add the filling and decorate with strips of pastry
Bake for 50 minutes or until golden brown.
