This Herbed Ricotta and Fresh Tomato Tart is a light and tasty, summer afternoon, late-lunch type of tart. Imagine yourself in the garden listening to the birds singing and eating this pie.
Filled with creamy ricotta cheese and scallions, lemon and parsley folded over the crust and topped with colorful, heirloom tomatoes, fresh mint, crystal salt and ground black pepper.
To make Herbed Ricotta and Fresh Tomato Tart, you will need the following ingredients:
Heat the oven to 425 °F and place the oven rack in the lower third.
On a baking sheet, unfold the pastry onto a piece of parchment paper and roll
½ -inch high on all sides. Using a paring knife, score a ½-inch, all the way around the border and lightly brush with egg. Poke the middle of the pastry, all over, with a fork.
Bake in the oven for 20-25 minutes, until golden brown.
In a medium bowl, fold ricotta and ¼ teaspoon salt and ¼ teaspoon pepper.
Add and mix some finely grated lemon zest and 2 teaspoons squeezed lemon juice.
Gently stir in the scallions and parsley.
Spread the filling, evenly ono the middle of the cooled pastry.
Arrange the tomatoes and red onion beautifully on the tart and drizzle with olive oil and a dash of mint, sea salt, and ground black pepper.
In just under 40 minutes, you can prepare this gourmet Herbed Ricotta and Fresh Tomato Tart. It’s light and delicious, and full of fresh garden flavors. Try this on your own and share your garden pictures with us! Tag #cookmerecipes in your posts!
So colorful and delicious! Thanks!
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