Super easy, quick, delicious, and good looking recipe. I don’t eat fresh tomatoes, but once they’re cooked, YUM. To make it this tart look extra good, you need to find different types and colors of tomatoes.
If you don’t have ceramic baking beans, just use any dry beans like chickpeas to control the baking of the tart shell. MAKE SURE you put baking paper between the dough and the beans to avoid them sticking. You can later place beans in a bag and use them whenever for blind baking.
Tomato and Ricotta Tart
Ingredients
- 1 sheet puff pastry thawed and at room temp
- 3 large tomatoes sliced, or 250g cherry tomatoes
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- Zest of 1/2 a lemon
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper
- 1 egg, beaten for egg wash
- fresh basil for decoration
Instructions
- Preheat your oven to 180 C
- Roll out your thawed puff pastry and shape into a rectangle or a circle, depending on what's easier
- Fold in the sides of your puff pastry sheet, around 2cm in, to have a nice crust
- With a fork, create holes on the puff pastry, place on a baking sheet, and place a baking sheet on top of it, Fill with baking beans (or any dry beans) to control the volume once it's blind baked
- Bake for 15 mins, remove from oven, remove the baking beans and the top baking sheet and set aside
- In another bowl, mix the ricotta cheese, parmesan, pinch of salt, few twists of black pepper, and oregano until combined
- Spread the cheese mix onto the tart shell, place the sliced tomatoes on top of the cheese mix, Sprinkle some more salt and pepper and drizzle with olive oil
- Brush the sides of the pastry sheet with the egg wash
- Bake for around 25 min or until tomatoes have cooked thru
