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
- 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.
- 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.
- 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.
- 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