Recipes
Ricotta tarts with colourful polenta sheets
- 90 Min. Preparation time
- 5Portions
Ricotta tarts
- 125 g ricotta (cream cheese)
- 100 g crème fraîche
- 100 g whipping cream (whipped)
- juice of 1/2 an organic lime
- salt, pepper
- Steirerkraft organic apple balsamic vinegar
- 5 slices of mozzarella, approx. 5 cm Ø
- 5 slices of toast, approx. 5 cm Ø
- Steirerkraft pumpkin seed gourmet pesto with basil
Garnish
- rocket, frisée lettuce or lettuce (for garnish)
- Rocket, frisée lettuce or leaf salad (for garnish)
- 5 rings of 5 cm in diameter and approx. 4 cm high
- covered with strong clingfilm
Yellow and green polenta leaves
- 400 g vegetable stock
- 80 g Steirerkraft 1-minute polenta, fine grain
- 1 tbsp bread spices
- salt, nutmeg (grated)
- 1 dash of olive oil
- 40 g potatoes (waxy, boiled)
- 20 g Parmesan (grated)
- 1/2 egg
- 15 g Steirerkraft pumpkin seeds grated
Red polenta leaves
- 200 g beetroot juice
- 40 g Steirerkraft 1-minute polenta, fine grain
- salt, nutmeg
- 1 dash of olive oil
- 2 tbsp cornflour
- 20 g potatoes (waxy, boiled)
- 10 g Parmesan (grated)
- 1/2 egg
To sprinkle on top
- Steirerkraft pumpkin seeds chopped
- chia seeds
- sesame
Shop products online 
Preparation
- Soak the gelatine sheets in cold water.
- Slice the mozzarella into 0.5 cm thick slices, cut out circles of 5 cm diameter and place these in the prepared rings. Spread one teaspoon of pumpkin seed pesto onto the mozzarella circles per ring.
- To make the mousse, mix the ricotta, crème fraiche, salt, pepper and lime juice with a dash of apple balsamic vinegar. Squeeze out the soaked gelatine sheets, dissolve over a low heat with some of the ricotta mixture in a saucepan and then stir in the ricotta mix. Fold in the whipping cream and pipe the mousse into the rings using an icing bag. Leave to chill for min. 1 hour.
- To make the yellow and green polenta sheets, cook the vegetable stock, bread spices, salt, nutmeg and olive oil and stir in the polenta. Heat the mixture over a low heat to thicken, stirring constantly and then leave to cool down briefly. Place the mixture in a bowl and mix with the potatoes, cornflour, Parmesan and egg. Spread half of the mixture onto a silicon matt or coated baking paper in a layer approx. 2 mm thick and sprinkle with chia seeds. Add the grated pumpkin seeds to the rest of the mixture and mix briefly. Then spread the green mixture out in a layer in the same way and sprinkle with the chopped pumpkin seeds.
- Heat the beetroot juice with the salt, nutmeg and olive oil. Stir in the polenta, heat the mixture over a low heat to thicken, stirring constantly and then leave to cool down briefly. Place the mixture in a bowl and mix with the potatoes, cornflour, Parmesan and egg. Then spread the red mixture out in a layer in the same way and sprinkle with sesame.
- Bake the layers of polenta mass in the oven at 120 °C on the hot air setting for approx. 50 minutes to dry out.
- Cut out discs of 5 cm diameter from the sliced bread, then toast briefly. Carefully remove the ricotta tarts from the rings and place on the toasted bread discs. Roughly break off pieces of the dried polenta. Serve the ricotta tarts with tomato slices and salad leaves and decorate with the polenta pieces.
This is my tip
The colourful polenta sheets also make an excellent snack.
Recipe Rocker 2016
Pumpkin seeds finely ground
Pesto pumpkin seeds with basil
Pumpkin seeds coarsely chopped
1-minute-polenta fine-grain
Apple-balsamico vinegar organic Premium
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Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com
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Ricotta tarts with colourful polenta sheets 
Difficulty level: medium
Ricotta tarts
Garnish
Yellow and green polenta leaves
Red polenta leaves
To sprinkle on top
Shop products online
Preparation
This is my tip The colourful polenta sheets also make an excellent snack. Recipe Rocker 2016 |