How to Make a Ricotta Tart Filling Appetizers

Video Transcript

"It's five minutes and the crusts, or the pie shells should be ready, and they are. A beautiful, golden brown color. So, while those just cool for a minute, we will make the filling. We're going to spoon in to the food processor three quarters of a cup of ricotta cheese. And this recipe is actually one that works just fine with the skim ricotta cheese. You don't need, or the part skim, reduced fat version. And it won't affect the texture of the tart in any negative way, so why not use the skim? To that we're gonna pick out oil packed sun dried tomatoes. We're just gonna cut them up a little bit. They're gonna get chopped up here. Just give them a slice down the center. Then I'm gonna add two to three tablespoons light feta cheese, a little bit of herbed goat cheese. To that I'm gonna add two cloves of garlic, minced, a scallion also, minced. I've got some fresh herbs here from the garden. You can use basil, thyme, rosemary, whatever is really in season. A few aromatics in there. Maybe a few more. And finally, I'm going to separate into here one egg white. It's going to act as a binding agent for all that cheese. I'm going to pulse that and then fill the tarts."