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.