Tomato Ricotta Tart

Lately, I find myself going back and forth between wanting to cook dishes that embrace the first flavors of fall, and wanting to hang on to all those great summer dishes that I enjoy so much. Tomato Ricotta Tartelettes clearly fall under the latter category – they feature all the great flavors of summer, including spicy basil and ripe tomatoes, and make a wonderful light lunch when paired with a green salad (extra virgin olive oil and a good balsamic vinegar is all you need for a dressing). Now I just wish summer would last forever…

Tomato Ricotta Tartelette (serves 2)
1 sheet puff pastry, cut into 10cm x 10cm squares
1 small onion, thinly sliced
2 tomatoes, quartered
1 clove garlic, finely chopped
1/4 cup Ricotta
1/4 cup feta, crumbled
1 teaspoon lemon juice
2 tablespoons basil, finely chopped
extra virgin olive oil

1. In a bowl, combine ricotta, feta, lemon juice, basil, garlic, salt, and pepper and stir until well mixed (mixture should be smooth).
2. Spread mixture on puff pastry squares, leaving a 1cm border on all sides.
3. Arrange tomato and onion slices on top.
4. Drizzle with olive oil.
5. Bake in preheated oven at 200C for approximately 15 to 20 minutes, or until puff pastry is golden.
6. Let cool for a minute, and drizzle with more olive oil before serving.
7. Sprinkle with freshly ground pepper, decorate with fresh basil leaves, and serve with a simple green salad.


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