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Epicurious

Ricotta Tart With Roasted Cherries

Ricotta tart with sliced cherries.
Photo by Johnny Miller

You can make this ricotta tart with easy-to-find cow’s milk ricotta, or you can use small-batch sheep’s milk ricotta, which tastes even better. Just remember, if the cheese is watery, you need to drain it in a cheesecloth-lined sieve set over a bowl until it is no longer releasing liquid. I add orange zest and fennel seeds to my filling, a nod to favorite Sicilian flavors. I reinforce the effect by adding a little Pernod to my cherries when I roast them, then a bit more just before serving.

This recipe was excerpted from 'Delectable' by Claudia Fleming. Buy the full book on Amazon.

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