Macaroni tart with cherry tomatoes and ham

Name: Macaroni tart with cherry tomatoes and ham
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 400 g Macaroni; 7-10 Tbsp Salt; 300 g cherry tomatoes; 1 collar Spring onions; 200 ml Milk; 250 g Ricotta cheese; 8 Eggs (size M); 7-10 Tbsp Pepper; 2-3 stem(s) Basil; 5 discs (approx. 75 g) Parma ham; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Whether as a delicious meal for the family or a weekend brunch with friends - the juicy pasta cake from the oven will delight everyone.

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

400 g Macaroni
7-10 Tbsp Salt
300 g cherry tomatoes
1 collar Spring onions
200 ml Milk
250 g Ricotta cheese
8 Eggs (size M)
7-10 Tbsp Pepper
2-3 stem(s) Basil
5 discs (approx. 75 g) Parma ham
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean and halve the tomatoes. Clean, wash and cut spring onions into thin rings. Drain the pasta and chill in cold water. Mix milk, ricotta and eggs. Season with salt and pepper. Grease a springform pan (26 cm Ø)
2
Cover the outside of the springform pan firmly with aluminium foil. Layer half of the noodles in the springform pan. Distribute spring onions and cherry tomatoes, up to 6 pieces, on top. Spread the rest of the noodles on top. Add the cherry tomatoes. Pour ricotta-egg mixture over it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 1 1/2 hours. Cover with foil after approx. 1 hour
3
Wash the basil, shake dry and pluck the leaves from the stalks. Remove the macaroni tart from the oven. Carefully remove from the mould and arrange on a plate. Garnish with Parma ham and basil