Description
Fresh Tomato Ricotta Tart is a creamy cheese-filled tart topped with fresh tomatoes and baked in a flaky puff pastry crust.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 to 6 fresh tomatoes
- 1/2 teaspoon Kosher salt
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat oven to 400°F.
- Roll pastry and fit into a 9-inch tart pan.
- Freeze pastry for 30 minutes.
- Blind bake for 25 minutes, then 10 minutes more.
- Drain and dry tomato slices.
- Mix cheese filling ingredients.
- Spread filling into tart shell.
- Arrange tomatoes on top.
- Drizzle garlic oil mixture over tomatoes.
- Bake at 375°F for 20 to 25 minutes.
- Cool slightly, garnish with basil, and serve.
Notes
- Drain tomatoes well to prevent a soggy crust.
- Small tomatoes provide the best presentation.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 2
- Sodium: 478
- Fat: 26
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 9
- Cholesterol: 19