Roasted Cherry Tomato Tart with Herbed Ricotta Cheese
Description
If you're craving pizza but want a more elegant way to serve it, this recipe is for you. Instead of a pizza crust, it's made with a sheet of puff pastry with cherry tomatoes, ricotta cheese and herbs.
Ingredients
1 sheet frozen puff pastry, thawed, from a 17.3 oz. package
1 large egg, beaten
8 oz. cherry tomatoes (3 c.)
2 T. olive oil
salt and freshly ground black pepper
1 c. good quality whole milk ricotta cheese
2 scallions, finely chopped
1/4 c. chopped fresh parsley
1/4 c. chopped fresh basil, thinly sliced plus 4-5 large leaves cut chiffonade
zest from 1 large lemon
good quality balsamic vinegar, for drizzling
Directions
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Preheat oven to 425 degrees F.
Unfold puff pastry on a large piece of parchment paper. Roll pastry out another 1/2 inch to 1 inch.
Using a straight edge, score the pastry about 1/2 inch to 1 inch from the edge, being careful to not cut all the way through. Brush the entire crust with the beaten egg.
Bake 18-22 minutes or until golden brown; let cool.
Place tomatoes on a baking sheet; drizzle with olive oil; season with salt and pepper. Roast 12-15 minutes or until beginning to soften and burst.
Meanwhile, combine ricotta cheese, scallions, parsley, basil and lemon zest; carefully spread over the baked crust. Top with the tomatoes; sprinkle on the thinly sliced (chiffonade) basil.
Serve immediately, drizzled with balsamic vinegar.
4 servings.