Tomato Ricotta Tart
A simple tart that combines puff pastry, whipped ricotta, and fresh tomatoes, making a perfect summer lunch, brunch, or appetizer.
Ingredients
- 1 cup
ricotta - 1 lemon Zest
- 5 medium tomatoes, cut into wedges
- 2 cloves garlic, thinly sliced
- 1 tsp chili flakes
- 1 tbsp balsamic vinegar
- Olive oil
- Dried oregano
- Flaky salt and black pepper
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F.
- Using a whisk, whip the ricotta with lemon zest, salt, and pepper until light and fluffy. Set aside.
- Add the tomatoes, garlic, chili flakes, and balsamic vinegar to a bowl. Drizzle with olive oil, season with salt and pepper, and mix to combine.
- Roll out your puff pastry sheet and place it on a parchment-lined baking sheet. Use a knife to lightly score a 1-inch border around the pastry, being careful not to cut all the way through. This edge will puff up while baking.
- Spread the whipped ricotta over the center of the pastry, leaving the border. Top with the tomatoes, then drizzle with more olive oil and sprinkle with oregano.
- Brush the edges with the beaten egg and sprinkle with flaky salt. Bake until the tart is deeply golden, and the bottom is crisp and golden, 25-30 minutes.
- Serve with a simple green salad, if desired.
Video
@heythereannao some of my hobbies include folding dough and making ricotta from scratch. I like to keep things unnecessarily comprehensive🍅 #bakingtok #summerrecipes
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