There are two incredibly versatile ingredients I try to keep in my fridge and pantry at all times: ricotta cheese and frozen puff pastry. With these 2 staple ingredients I make A BUNCH of things. A nice savory tart is one of them.
I love savory tarts because they require little effort and little time to put together. I hardly use any recipe and I usually combine ricotta with whatever is sitting in my fridge that’s approaching the expiration date (veggies, ham, Swiss cheese, etc…). It’s the perfect way to avoid wasting food I wouldn’t otherwise be able to eat!
For this extra-pretty Heirloom Tomato Ricotta tart, all you need to do is:
1) Combine ricotta with an egg, other cheeses, salt, pepper, and a handful of fresh basil;
2) Pour the mixture into a tart pan lined with puff pastry;
3) Arrange slices of tomatoes on top;
4) Just wait for the tart to come out of the oven in its golden flaky deliciousness.
I love love love how these tomatoes look on this crispy tart! Summer is quickly coming to an end…hurry up to the produce aisle, grab a few of those fresh heirloom tomatoes, and use them to make colorful dishes like this tart!!
- 1 sheet of frozen puff pastry
- 3 medium heirloom tomatoes of different colors, sliced crosswise
- 330 g (11.6 oz OR 1 + ⅓ cup) ricotta cheese
- 40 g (1.5 oz) Parmigiano Reggiano cheese, grated
- 60 g (2 oz) Asiago cheese, shredded
- 10 basil leaves
- 1 egg
- sea salt
- freshly ground pepper
- egg or milk for brushing
- Thaw puff pastry and turn oven to 360F (180C) .
- Lightly salt your tomato slices and let them rest on a cutting board.
- In a bowl, combine the ricotta cheese with Parmigiano Reggiano cheese, Asiago cheese and 8 basil leaves torn into small pieces. Add salt and pepper to taste. Add egg and mix well.
- Unfold puff pastry sheet on lightly floured surface or a piece of parchment paper and roll it out.
- Line tart pan with dough and poke it all over with a fork and distribute the ricotta mixture into the tart.
- With a paper towel, pat tomato slices to absorb some of the juices they released. Arrange tomato slices on top of the tart, alternating colors. Fold in the edges of the crust and brush them with milk or a beaten egg.
- Bake for 40-45 min or until the crust is golden brown. If the filling still looks a bit liquid, cover the edges of the tart with tin foil and broil for a couple of minutes. Be careful not to burn!
- Drizzle with extra-virgin olive oil and garnish with a couple of fresh basil leaves. Enjoy warm or cold.
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