So here I am about 10 days late with my DB posting- I had almost everything ready to go for the Thanksgiving dinner but then Mr. Potter happened. I had seen it once before already but our friends who are both fairly new parents (a 7 mo old and a 15-month old) wanted to desperately see the movie on Thanksgiving day. And since they brought with them a beautiful mango tart- my dessert plan went out the window. The menu included- a chickpea-butternut squash pot pie, carrot-parsnip soup and beet-apple salad.
Finally I got a chance to use the pasta frolla dough that has been sitting in my refrigerator for almost 2 weeks now! Yippeee….
2 cups whole milk
3 inch piece of vanilla bean, slit lengthwise
1 pound cottage cheese, well drained
1 large eggs
1/4 cup freshly squeezed orange juice
2 tablespoons grated orange zest
1 cup sugar
1 tablespoon vanilla extract
In a large bowl, beat the cottage cheese, egg, apple sauce, flax seed in water, orange juice and zest, and sugar until smooth. Stir in the vanilla extract. Fold in the cooled rice. Set the mixture aside.
Preheat the oven to 375ºF.
Divide the dough in half– I could not do this because I had enough only for the crostata, nothing for the top. Roll on a lightly floured surface into a 14-inch circle. Line the tart shell with one rolled-out half and trim the edges even with the top sides of the prepared pie plate.
Fill the tart shell with the ricotta and rice filling. There will be a little of the filling left over. This can be baked separately in a small ovenproof dish or in small ramekins.
Cool the tart on a rack, then carefully remove the sides of the tart pan and place the tart on a decorative serving dish. Cut into wedges to serve.