Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Italian · Baking
Tomato and Ricotta Tart
A quick and incredibly delicious open-faced puff pastry tart with creamy ricotta and juicy, ripe tomatoes.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Place the puff pastry on parchment paper and roll it out slightly to fit your baking dish
2
Score a border around the edges with a knife and brush the border with beaten egg
3
Season the ricotta with salt, pepper, a little grated zest, and just a splash of juice; mix well and spread evenly over the center of the pastry
4
Slice the tomatoes, drizzle with olive oil, season with salt, pepper, and Italian herbs, and toss to combine; arrange them neatly over the ricotta layer
5
Bake in the oven at 350°F (180°C) for 25–35 minutes until golden brown
Comments
Log in to leave a comment.
No comments yet. Be the first!