tag:blogger.com,1999:blog-3435264559296251510.post5014643283370780091..comments2024-02-11T03:48:42.072-05:00Comments on (Never) Too Many Cooks: Savory ricotta, onion and bacon tartgoodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3435264559296251510.post-62088727360024639552010-01-20T17:25:29.484-05:002010-01-20T17:25:29.484-05:00Phyllo can be tricky/fickle about moisture. I foun...Phyllo can be tricky/fickle about moisture. I found the ricotta releases a lot of moisture when it's baking in such a large mass. You might try the same recipe you made but make tartlets instead? Or layer some zucchini on the bottom as a buffer?<br /><br />The short dough (pie crust) is more forgiving of the moisture, for sure.Niksmomhttps://www.blogger.com/profile/14715465327343655483noreply@blogger.comtag:blogger.com,1999:blog-3435264559296251510.post-38643369507756906072010-01-20T16:54:09.180-05:002010-01-20T16:54:09.180-05:00I tried something similar a couple months ago usin...I tried something similar a couple months ago using a frozen phyllo dough. It was a ricotta, lemon, zucchini tart. I know. The zucchini again. What can I say? We do love our zucchini. Anyway, it was delicious and yes, the sort of thing that can easily translate to other vegies with the ricotta base. I'd be curious to try more of a pie-crusty dough bottom, the phyllo got a little soggy next kristen spinahttps://www.blogger.com/profile/12099514779097752438noreply@blogger.com