8.15.2013

Tomato Ricotta Tarts




The perfect summer super.  A warm tomato ricotta tart with a light salad on the side.  Perfect.

Puff pastry filled with ricotta cheese topped with fresh garden tomatoes.

Simply Perfect.




For the tarts you will need:

1 package puff pastry ready-made sheets
3/4 cup ricotta
1/2 cup - 3/4 cup shredded Parmesan
1 garlic clove, minced
1 large egg
2 tablespoons cream
pinch nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 large tomatoes
drizzle of olive oil





Lightly butter or spray with non-stick cooking spray 6 (4-inch) tart tins.  Set aside.




In a mixing bowl add ricotta.

Tip:  If you want FABULOUS ricotta and you want to feel extremely domestic, you can make your own fresh buttermilk ricotta.




1 large egg.




1/2 cup Parmesan cheese.




Minced or pressed garlic.




2 tablespoons cream.




Just a pinch of fresh grated nutmeg.




1/4 teaspoons salt.




1/4 teaspoon fresh ground pepper.  If you are using canned pepper, only use a pinch.




Mix together until smooth.




Set aside.




Carefully unfold pastry sheet.  Place on a lightly floured surface.




Roll into a 10 1/2 x 10 1/2 - inch square.




Cut into fourths.




Place the squares in the prepared tart tins.




Press into the tin.




Trim off excess pastry.  I like to roll the rolling pin across the top.  It's a quick and simply way to trim the pastry.




Prick the pastry several times with a fork.




Place tins on a baking sheet.




Divide ricotta filling between the tarts.




Top with sliced tomatoes.  You can slice the tomatoes as thick or thin.  You can even use cherry tomatoes cut in half.




Drizzle with olive oil.

Hmmm...don't know what happened to that pic??

Sprinkle with salt and pepper.




Place in heated 425 degree oven.  Bake for 20 - 25 minutes.




Or  until golden brown.  Remove from the oven and allow to cool for 5 minutes or so.  Remove from tin and serve warm.




Impressive, simple, and perfect.





Tomato Ricotta Tarts

1 package puff pastry ready-made sheets
3/4 cup ricotta
1/2 cup - 3/4 cup shredded Parmesan
1 garlic clove, minced
1 large egg
2 tablespoons cream
pinch nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 large tomatoes

Preheat oven to 425 degrees.  Lightly butter or spray 6 (4-inch round) tart tins.  Set aside.

In a mixing bowl combine ricotta, Parmesan, garlic, egg, cream, nutmeg, salt and pepper.  Stir until smooth. Set mixture aside.

Carefully unfold prepared puff pastry.  Place sheet on a lightly flour surface.  Roll out to a 10 1/2 x 10 1/2 - inch square.  Cut into fourths.  Place each fourth into the prepared tart tins.  Trim off excess puff pastry.  Divide the ricotta filling among the 6 tins.  Spread evenly.  Top ricotta with a slice of tomato.  Place in preheated oven and back until golden brown.  Approximately 20-25 minutes.  Remove from heat.  Cool 5 minutes.  Remove from tart tins.  Serve.  Makes 6 tarts.

Print this recipe

18 comments:

  1. From Emily: This is honest to goodness one of the most delicious things I've ever eaten. Thanks, Janet Barton

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  2. Replies
    1. Thank you so much. I hope you try them.

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  3. This is what we're having for dinner tonight! Thanks Janet!

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    Replies
    1. Perfect for dinner with a salad and some fruit. My daughter-in-laws new favorite meal. Tiffany asked if she could have them everyday. I hope you enjoy them.

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  4. Hi Janet! Those look great! I've just moved to a new apartment (hence the lack of comments), and now I have a little patio where I can grow herbs and vegetables and flowers! So maybe, maybe, in a few months I'll make this with just picked tomatos.
    Big kiss.

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    Replies
    1. Hi Dani, I was worried that you had left me for another blog :) I'm so happy to hear you have a new place so you can start a little garden. Best of luck to you.

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  5. Looks so perfectly summery!

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  6. I like to use store bought pastry too. These tartlets look fantastic.

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    Replies
    1. I keep thinking I should try making my own puff pastry....

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  7. Those look simply delicious!! Do you think I could make them one day ahead or in the morning and reheat later in the day?

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    Replies
    1. You sure can. I made extra to take photo's and stored in them the refrigerator wrapped in plastic wrap. I popped them in a 300F degree oven for about 7 minutes and they were warm and crisp. I just sat them on the oven rack. What a great lunch.

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  8. If you make them ahead, do you leave them in the tart pans or remove them to store in the refrigerator?.

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    Replies
    1. I removed them from the tart pans,let them cool completely, wrap them in plastic wrap, and store in the refrigerator. I hope this helps.

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  9. Tolle Idee, das wird ganz sicher auch bald mal ausprobiert. Sehen schon echt lecker aus.

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