Heirloom Tomato Ricotta Tart
Yum
Heirloom Tomato Ricotta Tart is rustic, tasty old fashioned ricotta, spinach, and basil loaded tomato tart. I made simplified version since I used store bought puff pastry.
It would be so much wiser to publish anything made with pumpkin but the best, the nicest, the most fruitful time of the year is going on. Everybody is canning and preserving and while walking through town you can easily guess what is on the stove top on every flour of each building.
What attracts me the most are heirloom tomato sauces and arrabbiata spaghetti sauces.
The reason to this is my longing to make some batches on my own but I skip all the canning this year. I had a serious accident and gone through almost four hours surgery since I smashed my knee so I am recovering slowly but guided safely.
Luckily, I can sit in the kitchen for a while to make rustic ricotta savoury delicacy, simplified version since we are really used to homemade dishes.
However, my goal is to make Christmas cookies standing on one feet if necessary, hoping my long lasting physical therapy will reap the results I am looking forward to.
However, be sure this one is really tasty, crusty and so loaded with Mediterranean flavours; that is because of heirloom tomatoes grown by my family. The seeds they use are more than hundred years old so the tomatoes are really the star of this dish.
Heirloom Tomato Ricotta Tart
Heirloom Tomato Ricotta Tart is rustic, tasty old fashioned ricotta and basil loaded tomato tart. I made simplified version since I used store bought puff pastry.
Ingredients
- 1 rectangular store bought puff pastry
- 2 cups fresh baby spinach, loosely packed
- 1 garlic clove, finely chopped
- 0.8 cup Ricotta (200 grams)
- 1 egg
- Salt and ground black pepper to taste
- 2 pcs yellow baby tomatoes
- 3 pcs red baby tomatoes
- Olive oil to taste
- Fresh basil leaves to garnish before serving
Instructions
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Preheat the oven to 200 C / 392 F.
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In medium sized pot, bring water to boil and add baby spinach, boil for 2 minutes. Spinach should be lightly wilted. Drain and roughly chop.
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Place rectangular puff pastry into the baking dish. Make sure to have some extra all round to slightly overlap the edges.
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In medium sized pot, combine ricotta, salt, pepper and spinach. Spread over the puff pastry.
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Half tomatoes and press them gently on cheese filling.
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Sprinkle with extra virgin olive oil to taste and bake for 20 minutes.
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Garnish with basil leaves and serve immediately.
Recipe Notes
Our dish dimensions are 6 x 10 inches.
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