Description
Assembled in minutes, this Tomato & Ricotta Tart is a perfect summertime appetizer! The flavour combination is amazing: tomatoes, ricotta, balsamic vinegar and basil on buttery pastry. You’ll make this again and again!
Ingredients
- 1 package (17 Oz. Size) Puff Pastry
- ¾ cups Ricotta
- 1 cup Cherry Tomatoes, Halved
- 1 Tablespoon Parmesan Cheese
- ¼ teaspoons Chili Flakes
- ½ teaspoons Black Pepper
- 1 pinch Salt
- 2 Tablespoons Balsamic Vinegar
- 6 leaves Basil, Hand Torn
- 1 Tablespoon Olive Oil
Preparation
Thaw butter puff pastry according to package instructions.
Preheat oven to 400ºF.
On a floured surface, gently roll out pastry to about 8-inch x 14-inch size. (You can slightly etch a border on the edges if desired.) Carefully place on a sheet pan. Gently spread ricotta evenly over pastry. Add tomatoes, Parmesan cheese, chili flakes, black pepper and salt. Drizzle with balsamic vinegar.
Bake for about 20 minutes or until pastry is golden brown and cooked through. Once out of the oven, distribute torn basil leaves and drizzle with olive oil. Cut into pieces and dig in. This is best eaten right away. It’s absolutely freaking fantastic!
