Ricotta tart I Ottolenghi recipes I Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad. To give it a little extra oomph, fold in some grated potent goat's ch
These manage to pull off the trick of being totally light but utterly creamy at the same time. Other cheeses also work instead of the feta: Gorgonzola, for example, if you want something a bit punchier. The recipe can be found in cookbook NOPI.