Heirloom Tomato Tart
This simple heirloom tomato tart is made with puff pastry, lemon, and fresh herb ricotta and covered with lots of freshly sliced heirloom tomatoes. It is ready in just 25 minutes and perfect for an appetizer or a light dinner.
Servings: 4 servings
Ingredients
- 1 slice puff pastry
- 1 cup ricotta cheese
- ¼ cup minced fresh basil
- 1 tablespoon lemon zest
- ½ teaspoon black pepper
- Heirloom tomatoes thinly sliced
- Fresh basil leaves
- Extra virgin olive oil
- Kosher salt to taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Unwrap your thawed puff pastry and lightly roll out to a 9x13 rectangle and add to the prepared baking sheet.
- Using a fork poke holes all around the puff pastry leaving a 1/2 inch piece of puff pastry around the edges not poked. (Note: adding flour down before you roll will help with sticking.)
- Bake for about 15 minutes or until golden brown. If any large air bubbles popped up while baking breaks them down. Let the pastry cool.
- In a small bowl mix together ricotta cheese, minced basil, lemon zest, and black pepper.
- Spread ricotta mixture onto the top of the cooled prepared puff pastry crust.
- Add sliced tomatoes overtop the ricotta mixture, garnish with fresh basil leaves, and a very light drizzle of olive oil.
- Sprinkle the top of the tart with the desired amount of black pepper and kosher salt.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 53mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 0.3mg