Tomato and Ricotta Tart
Prep: 15min
|
Servings: 1
|
Cook: 25min
A tart with tomatoes and ricotta is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pack puff pastry
- 6 ripe tomatoes
- 300 g ricotta
- Salt
- Pepper (freshly ground)
- olive oil
- 1 tbsp grated lemon zest
- 3 tbsp freshly grated Parmesan
- 1 bundle arugula
Instructions
-
1.
Thaw the puff pastry and roll it out into a circle on a lightly floured surface. Line a tart pan with parchment paper and place the dough inside, pricking it gently with a fork. Preheat the oven to 200°C (180°C fan).
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2.
Wash the tomatoes and slice them. Mix the ricotta with 2-3 tbsp olive oil, salt, pepper, Parmesan and lemon zest. Spread the ricotta over the dough and top with tomato slices. Season with salt and pepper. Bake in the hot oven for 20-25 minutes until golden brown.
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3.
Wash and dry the arugula. Cut the tart into pieces and serve warm, optionally topped with a sprinkle of arugula.
