How To Make Ricotta And Tomato Tart
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How To Make Ricotta And Tomato Tart
Ricotta And Tomato Tart Recipe. Velvety ricotta, laced with pungent parmesan and tomato, all nestling in the crispiness of puff pastry, Great served with a green salad. Taste our Ricotta And Tomato Tart recipe.
- Prep:
- 20m
- Cook:
- 40m
- Total:
- 1h
- Serves:
- 4
- Temp:
- 200° c - 390° f
Step 1: You will need
- 2 medium tomatoes, finely sliced
- salt and pepper
- 1 sheet puff pastry, rolled into a 14"circle
- 200 g ricotta cheese
- 2 medium eggs, lightly beaten
- 50 ml cream
- 50 g grated parmesan cheese
- 1 pinch nutmeg
- 100 g finely shredded rocket
- 1 medium egg, for glazing
- 2 tbsp chopped oregano
- 1 colander
- 1 baking tray
- 1 bowl
- 1 spoon
- 1 palette knife
- 1 pastry brush
Step 2: Set the oven
Preheat the oven to 200ºC (gas mark 6/400ºF).
Step 3: Salt the tomatoes
Put the tomatoes into a colander, season with salt and leave them to drain for 10 minutes.
Step 4: Place dough on tray
Place the pre-rolled pastry onto a baking tray and put to one side.
Step 5: Make ricotta filling
Mix the ricotta, eggs, cream, parmesan, nutmeg, salt and pepper in a bowl. Then add the rocket leaves and stir.
Step 6: Make the tart
Place the cheese mixture in the centre of the pastry and spread the filling over the dough, leaving a 5cm border around the outside.
Using your hand, lift and push the border over and onto the filling.
Arrange the tomato slices over the top of the filling and brush the tart with the egg yolk.
Step 7: Bake
Put the tart in the oven and bake for about 35-40 minutes, or until the pastry is golden brown.
Step 8: Serve
When the tart is cooked, remove from the oven, sprinkle with oregano and cut into wedges to serve.