It doesn’t get much easier than this. Before the tomato season is over this is a tart that I encourage you to try. I always have a box of frozen puff pastry in the freezer so there’s no need to feel pressured to make your own dough. If you can find puff pastry that’s made with butter, buy that. I love the Dufour brand, but a less expensive option is Trader Joe’s which is what I used today. They only stock it seasonally (don’t ask me why…) and it’s in their stores right now.
Tomato and Ricotta Tart
I have to admit that the ingredients are similar to the pizza I recently posted. Feel free to use whatever cheese you have on hand. Next time I think I’ll use a soft goat cheese.
1 sheet puff pastry (defrosted)
1/2 cup ricotta cheese
1/2 onion sliced
Few tablespoons olive oil plus more for drizzling
1 large or 2 medium ripe tomatoes
Salt and freshly ground pepper
Preheat the oven to 425 degrees. Roll out one sheet of puff pastry into rectangle and place on parchment lined baking sheet.
Slice half of a medium onion and saute in a little olive oil over medium low heat (season with salt and freshly ground pepper). Slice a few tomatoes ( mine was huge so I only used one) and place them on a paper towel to absorb some of the moisture.
Spread about 1/2 cup ricotta cheese over the dough, top with sautéed onions and arrange tomato slices over top. Drizzle with olive oil, add a little salt and pepper and place in oven. Bake for 15 to 20 minutes. The dough should brown and puff up. Remove from oven and sprinkle with fresh basil.
We had this for lunch with a spinach salad, but it would be a great appetizer too.
Take a look back at some of my other tomato tarts:
It won’t be tomato season but the food will still be amazing:
Panini Girl In Lucca May 2018 email@example.com
***Today is the 10th anniversary of the Panini Girl blog!***