Tomato & Ricotta Tart
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I usually make a French style tomato tart at the end of summer, when I have a ton of tomatoes and I need to use them up. I make the tart with mustard and herbs and some cheese and it's just wonderful.
Recently, while blog trolling (is that a word?), I noticed a good looking tomato tart on Elra's blog, made with puff pastry and cherry tomatoes.
I wouldn't have to wait until July to make this one.
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Ahhh, frozen puff pastry, the greatest invention, only second to pre-washed bagged lettuce.
I had some Roma tomatoes on the counter, so used them instead, and the results were terrific. Thanks Elra for posting such a great recipe.
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Elra's Tomato Tart w/ Ricotta Cheese:
1 sheet of defrosted frozen puff pastry
1 cup of ricotta cheese
1 egg
1/4 cup of parmesan cheese
handful of chopped fresh parsley
salt and pepper
5 Roma tomatoes (Elra used cherry tomatoes)
Basil pesto (I used premade in a container from my Italian market)
Roll out your puff pastry and fit a tart pan with a removable bottom. Trim the edges.
Mix your ricotta mixture and spread it on the bottom of the puff pastry.
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Slice tomatoes and fan them to snugly fit on top of the ricotta.
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Sprinkle tomatoes with kosher salt and pepper. Dab top all over with basil pesto.
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Bake on a cookie sheet at 400 degrees for about 35 minutes.
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Comments
Sues
Stuff like this might be a little better in summer, but the nice thing about tomatoes is that in the off season they taste pretty good when you roast them like this.
I love tomatoes, I have ricotta and frozen pesto (that I made). Looks like this is the perfect recipe to make. Great photos, too!
Will let you know if I make it. So far, any recipe I've made from you has been really good.
Deb
I am so glad that you like the recipe, and your result is pretty gorgeous looking tart.
Cheers,
elra