Go Back
Print

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.

Course dinner, lunch
Cuisine Italian
Keyword Heirloom Tomato Ricotta Tart
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

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

  1. Preheat the oven to 200 C / 392 F.

  2. 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.

  3. Place rectangular puff pastry into the baking dish. Make sure to have some extra all round to slightly overlap the edges.

  4. In medium sized pot, combine ricotta, salt, pepper and spinach. Spread over the puff pastry.

  5. Half tomatoes and press them gently on cheese filling.

  6. Sprinkle with extra virgin olive oil to taste and bake for 20 minutes.

  7. Garnish with basil leaves and serve immediately.

Recipe Notes

Our dish dimensions are 6 x 10 inches.