Prep 0 mins
Cook 30 mins
This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10" springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY.
- 2 1⁄4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon baking soda
- 4 green onions, thinly sliced (about 2/3 c.)
- 8 ounces fully cooked spanish chorizo, cut into 1/4-inch cubes
- 6 ounces manchego cheese, cut into match-stick size pieces
- 1 cup part-skim ricotta cheese
- 3⁄4 cup buttermilk
- 2 large eggs
- 6 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- Preheat oven to 375°F.
- Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
- Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
- In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
- Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
- Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.