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!
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 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: 1 quarter | Calories: 538 kcal | Carbohydrates: 33 g | Protein: 14 g | Fat: 40 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 21 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 231 mg | Potassium: 285 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1074 IU | Vitamin C: 19 mg | Calcium: 159 mg | Iron: 3 mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.