Watercress and Ricotta Torte Recipe
Montreal chef Frédéric Morin grows his own watercress for this frittata-like tart packed with grassy, spicy greens and plenty of cheese.
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Ingredients
- Unsalted butter, for greasing
- Kosher salt
- 3 lb. watercress, cleaned, tough stems removed
- 3¼ cups ricotta
- ½ cup finely grated Parmigiano-Reggiano, divided
- ½ tsp. freshly grated nutmeg
- 4 large eggs plus 4 large egg yolks
- 2 Tbsp. finely grated lemon zest
- Freshly ground black pepper
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