Tomato Tart with Herbed Ricotta
Tomato Tart with Herbed Ricotta is a savory, rustic dish that blends buttery, flaky pastry with the fresh, bright flavors of summer.
Ingredients
- 1 sheet frozen puff pastry-thawed
- 1 egg-beaten
- 1 cup ricotta cheese
- 1/4 cup parsley-chopped
- 1 tbsp chives-minced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp mint-chopped
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp red pepper flake
- 1 lb fresh tomatoes
- olive oil-garnish
- flaky sea salt-garnish
Instructions
- Preheat oven to 425"
- On parchment paper place puff pastry and roll the pastry out 2" on each side.
- Place parchment with pastry on a baking sheet. Use a small sharp knife score all sides of pastry leaving a 1/2" border. Do not cut all the way through. Poke the inside of the pastry all over (inside the border) with a fork.
- Brush the outside edge with beaten egg.
- Bake 20 minutes until golden brown. Remove from oven and let cool.
- Prepare ricotta filling in a medium bowl combine parsley, ricotta, lemon zest and juice, mint, garlic powder, black pepper and red pepper. Stir to combine.
- When tart is cool spread the filling on top. Add sliced tomatoes and drizzle with olive oil and flaky salt. Top with additional herbs.
- Serve immediately.