Best Herbed Ricotta and Fresh Tomato Tart Recipe

0
268


Mike Garten

With one bite, you’ll get a taste of summer’s freshest — and most popular — flavors.

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Cal/Serv:
300

Yields:

6


servings

Total Time:

0

hours

40

mins

1

sheet frozen puff pastry (from 17.3-oz package), thawed

2

scallions, finely chopped

1/2 c.

fresh flat-leaf parsley, chopped

1 lb.

heirloom tomatoes (various colors and sizes), sliced or halved

1/4 c.

small fresh mint leaves

Flaky sea salt, for sprinkling

  1. Heat oven to 425°F and place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment (and pastry) onto baking sheet. 
  2. Using paring knife, score 1/2-inch border all the way around pastry. Lightly brush border with egg. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes.
  3. Meanwhile, in medium bowl, combine ricotta and 1/4 teaspoon each salt and pepper. Finely grate zest of lemon into bowl and squeeze in 2 teaspoon juice; mix to combine. Fold in scallions and parsley. Spread onto middle of pastry.
  4. 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

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Source : Goodhousekeeping