Ricotta and Tomato Tart Recipe
- 10 years ago
Ingredients
½ Pkg (250 g) frozen puff pastry, thawed
2 Tbsp (30 mL) Dijon mustard
1 tub (475 g) ricotta cheese
4 eggs
¼ cup (50 mL) grated Parmesan cheese
⅓ cup (75 mL) chopped fresh basil
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
4 plum tomatoes
Method:
Pre heat oven to 400°F (200°C)
On lightly floured surface, roll out pastry to fit into an 11" removable bottom tart tin, brush mustard over bottom; set aside.
Whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Pour into pastry shell.
Slice tomatoes thinly and arrange over filling, overlapping slightly.
Bake in centre of oven until pastry is puffed and golden and filling is set, 35 minutes.
Sprinkle with remaining basil, salt and pepper. Serve warm or cold.
½ Pkg (250 g) frozen puff pastry, thawed
2 Tbsp (30 mL) Dijon mustard
1 tub (475 g) ricotta cheese
4 eggs
¼ cup (50 mL) grated Parmesan cheese
⅓ cup (75 mL) chopped fresh basil
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
4 plum tomatoes
Method:
Pre heat oven to 400°F (200°C)
On lightly floured surface, roll out pastry to fit into an 11" removable bottom tart tin, brush mustard over bottom; set aside.
Whisk together ricotta, eggs, Parmesan cheese, all but 2 tbsp of the basil, and half each of the salt and pepper. Pour into pastry shell.
Slice tomatoes thinly and arrange over filling, overlapping slightly.
Bake in centre of oven until pastry is puffed and golden and filling is set, 35 minutes.
Sprinkle with remaining basil, salt and pepper. Serve warm or cold.