Food Hunter's Guide to Cuisine: What To Do With Leftover Tart Dough...Sweet Ricotta Turnovers

Monday, March 9, 2009

What To Do With Leftover Tart Dough...Sweet Ricotta Turnovers

Over the past year I've made several different tarts using Gina Depalma's recipe for the sweet tart dough. The nice thing about her recipe is that it makes enough for 1 1/2 tarts and it can be frozen for about a month. So technically if you make two tarts you'll have enough dough to make a third. In reality I've never had this work. Making three tarts in a month's time is a lot; even for me. So I usually end up throwing out the extra dough.

Two weeks ago I made a lemon tart and this time I was determined to do something with the extra dough. Since there wasn't enough for a regular sized tart I thought about doing mini tarts. The fact that I don't have mini tart pans kind of spoiled that idea for me. So I decided on doing a sort of Italian pop-over. I had something similar from Termini's a few months back and I thought I could easily replicate it.

On Saturday I bought some whole milk ricotta and left it to strain overnight. I also began defrosting my sweet tart dough. Sunday morning I whipped the ricotta with some sugar, vanilla, grated lemon rind and mini chocolate chips.

I rolled out the dough to very uneven 4x6 rectangles and placed about a tablespoon of the cheese mixture in the middle of each one. I folded them in half and sealed them with a fork. they baked for about 15 minutes at 425. After they were cooled I sprinkled with some powdered sugar.

I'll admit they didn't taste nearly as good as what I had from Terminis but they were still delicious and a great way to use up that extra tart dough.

I'm submitting this to Marie over at Proud Italian Cook for her Festa Italiana event.


  1. Oh my, my mouth is watering! I love anything ricotta, and I think you have a winner here! I want to bite the screen!

  2. I love Ricotta in desserts. These look amazing!

  3. These look so delicious! I generally use ricotta in savory preparations, I always forget about the fact that it makes good desserts too.

  4. Theresa, I hope your bringing plenty of these to the festa, because they sure will be gobbled up!
    Great idea as an Italian pop tart! I wish I had some with my coffee right now! Thank you so much for joining us!
    xox, Marie

  5. Youa re so very creative. You should try to be the next Food Network Superstar!

  6. These sound delicious... I could eat 5 or 6!

  7. the ricotta with lemon zest sounds heavenly!

  8. YUM, I love ricotta desserts and these look like no exception.

    We recently made some ricotta (and mozzarella) from scratch using raw milk I got from a farm in PA (I'm also a SE PA transplant). It was easy and by far the best I've ever had, though it is sorta heavy on the time consuming side. If you like ricotta, you should check into making some of your own!

  9. That combo looks really good. I'm going to have to try that soon!

  10. Oh I love these!! What a wonderful treat to go to Termini's and also enjoy these turnovers on a Sunday morning!! :)

  11. Heii that looks very good.
    I haven't tryed you recipe yet but I will definally do.