Tomato Tart With Puff Pastry And Ricotta
- June 23, 2022
Roasted Cherry Tomato Tart with Herbed Ricotta was the perfect way to use some of both!I’ve gone to the trouble of making my own puff pastry and even discussed it with Julia Child at one of her book signings!Make your own if you’re so inclined, but frozen puff pastry sheets work perfectly for this Roasted Cherry Tomato Tart with Herbed Ricotta.Don’t worry if rolling affects the shape of the tart a little bit, just form it back into a square the way I did.Then using a straight edge to guide you (I used the rolling pin), score the pastry with a knife to create an outer crust.Italian ricotta cheese with fresh parsley, basil, chopped scallion and a little lemon zest. .
Roasted Tomato Tart With Ricotta and Pesto Recipe
Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. .
Ricotta Tomato Puff Pastry Tart
This tomato puff pastry tart with ricotta is the perfect recipe for summer.Light, flavorful, and so easy to make, you'll want to eat this savory puff pastry tart all summer long!Most times in July or August, I can't pass up the fresh juicy NJ tomatoes.One of the best parts about the ride home from the shore is stopping at a produce farm stand and getting a great deal.While I love making lots of things with these tomatoes, this savory puff pastry tart loaded with fresh tomatoes, ricotta cheese, basil and a drizzle of balsamic is the perfect way to celebrate the flavors of the season.Actually, this makes a great lunch and is a nice light dinner paired with a salad too.If you keep some frozen puff pastry in your freezer, you can vary the cheeses and always have a quick appetizer to make for unexpected company.Roll out one sheet of puff pastry (after it has been defrosted) and place on a baking pan covered with parchment paper.Bake in the oven for 15 to 20 minutes or until tart is golden brown and cheeses are melted.Here are a few tips to ensure that your puff pastry tomato tart comes out perfect every time.Check on your savory puff pastry tart halfway through the cooking time.A tart like this is best enjoyed the day it’s made, and it’s so delicious I doubt you’ll have leftovers !To reheat, simply preheat your oven to 400 degrees and bake from frozen, 20 minutes or until the tart is crispy and delicious again!Here are a few ideas for different kinds of herbs and spices you might include: basil, thyme, garlic, parsley, rosemary, red pepper flakes.Roll out one sheet of puff pastry and place on a baking pan covered with parchment paper.Bake in the oven for 15 to 20 minutes or until tart is golden brown and cheeses are melted.If you’d like to follow me on social media, you can find me on Facebook, Instagram, Pinterest, or Twitter. .
Fresh Tomato Ricotta Tart in Puff Pastry (with Video)
It’s a snap to make and is an absolutely delicious way to use the bright red tomatoes from your garden.It uses four ingredients – Whole milk, heavy cream, Kosher salt and white wine vinegar – and takes less than 45 minutes from start to finish.To start, you combine the milk, cream and salt in a large pan, and bring it to a full boil over medium heat, stirring occasionally.After a minute, the acid in the vinegar causes the proteins in the milk/cream to coagulate, and creates what looks like a dairy version of scrambled eggs.When the curds have formed pour the mixture into a cheesecloth lined wire strainer and let it sit for 20 to 25 minutes.During this time, the whey drains off and you’re left with an amazing homemade Ricotta cheese that has a superior texture and taste to anything you can buy in the grocery store.I placed the tomatoes on paper towels, sprinkled salt on the top and let them sit for about 30 minutes.Once the pastry and the tomatoes were ready, I spread the creamy Ricotta base on the bottom of the crust.Finally, I drizzled some olive oil mixed with minced garlic on top.I’ve updated the recipe based and the text, and added a short video showing how to make this amazing Fresh Tomato Ricotta Tart in Puff Pastry. .
Tomato Tart With Whipped Ricotta Recipe
One thing to keep in mind, however, is that it's important to thaw frozen puff pastry until it's cool and pliable first, either by letting it sit in the refrigerator overnight or on the countertop at room temperature for a couple hours.Whipping the ricotta in a food processor smooths out any lumps and incorporates air, creating a light and fluffy texture. .
Fresh Tomato Tart with Herbed Ricotta
This fresh tomato tart with herbed ricotta tastes like summer on a flaky puff pastry crust.Ben and I still managed to squeeze in a little fun over the holiday, thanks to kind in-laws willing to babysit so we can keep our plans, despite our kids being under the weather.It’s a great thing to have on hand (you can use it for this asparagus tart, too), and it thaws super quickly at room temp.You’ll score the edges to make a crust and then poke the middle all over with a fork.My favorite trifecta of herbs, as a matter of fact: Parsley, chives, and mint.You’ll find the same trio in this addicting feta dip recipe.When the flaky, irresistible puff pastry has cooled down, you’ll spread on the ricotta mixture.Sprinkle with a little extra herbs (I went with mint), drizzle with the best extra virgin olive oil you have, and sprinkle with flaky sea salt and freshly cracked black pepper.Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!Recipe Get the Recipe: Fresh Tomato Tart with Herbed Ricotta 4.34 from 3 votes Prep Time: 15 mins Cook Time: 18 mins Total Time: 33 mins 12 servings Pin It Print Save Saved Cook Mode Prevent your screen from going dark This fresh tomato tart with herbed ricotta tastes like summer on a flaky puff pastry crust.▢ High quality extra-virgin olive oil and flaky sea salt to garnish Instructions Preheat oven to 425ºF.In a medium bowl, combine ricotta, parsley, lemon zest, lemon juice, mint, garlic powder, black pepper, and red pepper flakes.Drizzle with olive oil, sprinkle with flaky sea salt, cracked black pepper, and fresh herbs.Notes Tip if it puffs up too much in the center, carefully cut around edges where you scored the crust, and push down the middle to make room for the ricotta filling.Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. .
olive oil 1/4 c. small fresh mint leaves Flaky sea salt, for sprinkling This ingredient shopping module is created and maintained by a third party, and imported onto this page.Finely grate zest of lemon into bowl and squeeze in 2 teaspoon juice; mix to combine.Arrange tomatoes on tart, drizzle with oil and sprinkle with mint, sea salt, and freshly ground pepper.Nutritional Information (per serving): About 300 calories, 21 g fat (9.5 g saturated), 10 g protein, 280 mg sodium, 25 g carb, 2 g fiber.
Tomato and Ricotta Tart Recipe from Jessica Seinfeld
Using the tip of your paring knife, lightly score (without cutting through) a ½-inch border around the perimeters.Bake until the puff pastry edges are golden brown and crisp, 20 to 25 minutes. .