Roasted Cherry Tomato Tart with Herbed Ricotta
Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!
- 1 sheet frozen puff pastry from a 17.3-ounce package, thawed
- 1 large egg beaten
- 8 ounces cherry tomatoes approximately 3 cups
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup good-quality ricotta cheese preferably whole milk
- 2 scallions finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil thinly sliced plus 4-5 large leaves cut chiffonade
- Zest of 1 large lemon
- Good quality balsamic vinegar for drizzling
Preheat oven to 425 degrees.
Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another ½-inch to 1-inch. (Correct to a square as needed).
Using a straight edge, score the pastry approximately ½-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the entire crust with the beaten egg.
Bake for 18-22 minutes or until golden brown. Let cool.
Place cherry tomatoes on a baking sheet. Drizzle with olive oil and salt and black pepper, to taste. Roast for 12-15 minutes or until beginning to soften and burst.
Meanwhile, combine ricotta cheese, scallions, parsley, basil and lemon zest. Carefully spread over the baked crust.
Top with the cherry tomatoes and sprinkle with the thinly sliced (chiffonade) basil.
Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately.
Use GOOD QUALITY Italian ricotta cheese, not store brand.
If the pastry puffs up too much (resembling a pillow), gently push it back down as it cools. The ricotta will cover any flaws.
Serving: 1quarter | Calories: 538kcal | Carbohydrates: 33g | Protein: 14g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 231mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1074IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 3mg