Ricotta & Roasted Tomato Tart
350kcal
Ingredients
For the Tart Shell
- 1 sheet Puff pastry the flaky base
- 1 large Egg for egg wash
- 1 tablespoon Flour for dusting surface
For the Ricotta Filling
- 1 cup Ricotta cheese the creamy backbone of the tart
- 1/2 cup Grated Parmesan cheese adds nutty flavor
- 1 large Egg binds filling together
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
For the Roasted Tomatoes
- 2 cups Cherry tomatoes natural sweetness
- 2 tablespoons Olive oil for caramelizing
- to taste Salt
- to taste Pepper
For Garnish
- 1 cup Fresh basil leaves for a fragrant finish
Method
Making the Tart
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface until it's large enough to fit your tart pan or baking dish.
- Prick the bottom of the pastry with a fork and brush the edges with the beaten egg.
- Bake in the preheated oven for 10-12 minutes or until lightly golden.
- Combine ricotta, Parmesan, egg, garlic powder, oregano, salt, and pepper in a mixing bowl.
- Toss cherry tomatoes with olive oil, salt, and pepper, then roast in the oven for 15-20 minutes.
- Pour the ricotta mixture into the pre-baked tart shell, spreading evenly.
- Top with roasted tomatoes.
- Return to the oven and bake for another 15-20 minutes until filling is set and golden.
- Cool for a few minutes before garnishing with fresh basil leaves.
- Serve warm or at room temperature.
Nutrition
Serving1sliceCalories350kcalCarbohydrates30gProtein12gFat20gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol80mgSodium400mgPotassium300mgFiber2gSugar4gVitamin A500IUVitamin C15mgCalcium150mgIron1.5mg