Strawberry season has arrived. Those gorgeous sweet berries are everywhere and I don’t know about you but I’m using them as fast as I can. I was practically giddy when my La Cucina Italiana Magazine arrived this month and one of the features was on Strawberries. I will be making every one of them multiple times I’m sure. The one that caught my eye first was this fragrant bright Strawberry and RICOTTA Tart.
I kid you not I almost ate the entire thing myself. I couldn’t help it. I blame that sweet-tart. I modified the recipe putting my own spin on it and am tickled red with how it turned out. It’s all about the berries people so be sure to grab the sweetest freshest locally grown ones you can find. The filling is made with creamy RICOTTA, farm fresh eggs and a touch of sugar for sweetness and a dash of zest for zing.
Now who wants a slice?
More Strawberry-licious Recipes:
Recipe adapted from La Cucina Italiana Mag May/June 2012