Tomato Ricotta Tart
Yield 4-6
This is a spin on a Zucchini Tart I made earlier in the season. Although the recipe calls for mascarpone and yogurt, if you only have ricotta just go with that. The parmigiano is non-negotiable.
Ingredients
- 1 cup full fat ricotta (drained if very wet)
- 1/4 cup mascarpone
- 1/2 + 1/4 cup grated parmigiano
- 1/4 cup whole milk yogurt
- 1 egg, beaten
- 1 clove of garlic, grated
- 1/4 cup chopped basil
- 1/2 tsp salt
- Freshly ground black pepper
- 2 - 3 sliced tomatoes
- 2 tablespoons of olive oil
- Salt and pepper
- fresh basil leaves
- 1 package pre-made puff pastry (thawed out if frozen)
Instructions
- Preheat oven to 400F/200C
- In a medium bowl whisk together ricotta, mascarpone, 1/2 cup grated parmigiano, yogurt, egg, garlic, chopped basil and salt. Mix until smooth.
- Cut the tomatoes into 1/4 inch slices. If using cherry tomatoes, cut in half.
- Lay out the pastry onto a baking sheet. Using a sharp knife score a line around the rim, about a 1/2 inch in from the edge.
- Spread the cheese mixture onto the pastry, within the scored rim. Artfully arrange the tomatoes and basil. Season with salt and pepper. Scatter remaining 1/4 cup parmigiano on top. Drizzle with olive oil.
- Place in pre-heated oven and bake for about 25 minutes. The cheese and crust should be golden.
- Take out of oven and let rest at least 20 minutes. It’s best at room temperature, which gives the cheese a chance to set. If you’d like, scatter some fresh herbs on top before serving.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/08/tomato-ricotta-tart/