Summer's Best Potluck Dish: Three Bean Salad

Tomato, Sage & Ricotta Tart

This is an any time of the day tart. In the morning, it’s a lovely addition to an elegant brunch spread. In the afternoon, serve it with a green salad. Or at dinner, it works as a light meal or accompanied by a bowl of soup. It can be served warm from the oven or allowed to cool to enjoy at room temperature. Make sure to use an all-butter puff pastry for the best quality and most flavorful crust.

Tomato, Sage & Ricotta Tart

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
This is an any time of the day tart. In the morning, it's a lovely addition to an elegant brunch spread. In the afternoon, serve it with a green salad. Or at dinner, it works as a light meal or accompanied by a bowl of soup. It can be served warm from the oven or allowed to cool to enjoy at room temperature. Make sure to use an all-butter puff pastry for the best quality and most flavorful crust.
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Course Brunch, Main Course
Servings 6

Ingredients
 

  • 4 medium tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3 garlic cloves
  • 14 ounces all-butter puff pastry, thawed
  • ¾ cup ricotta
  • ½ cup fresh grated parmigiano
  • 2 eggs
  • 8 sage leaves, chopped
  • freshly ground black pepper

Instructions
 

  • Preheat your oven to 400 F. Cut tomatoes in half, scoop out the seeds with your finger and give them a shake over the sink to get rid of any extra liquid. Place in an oiled baking pan large enough to fit them in one layer. Drizzle with olive oil and ½ teaspoon salt and roast 50-60 minutes. Meanwhile, wrap the garlic in foil and roast in the oven for 15 minutes. Remove and let cool.
  • Unfold the pastry. It should be about a 10 x 14 inch rectangle, and place on a parchment lined baking sheet. Score the outside with a knife, not cutting all the way through, about ½ inch from the edge. This will be the border.
  • In a small bowl, whisk together the cheeses, egg, sage, black pepper, and remaining ½ teaspoon salt. Peel the garlic and smash with the back of a knife. Add to the bowl and mix well. Spread the cheese mixture over the pastry, then top with the tomatoes.
  • Bake 30-40 minutes until pastry is browned. Let cool for 5 minutes then slice and serve.
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