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300g heirloom tomatoes (variety of colours), thinly sliced
100g ricotta cheese
50g green pesto
Fresh basil leaves for garnish
Method
Preheat your oven to 200°C (390°F). Roll out the puff pastry sheet on a baking tray lined with parchment paper. Prick the base of the pastry with a fork to prevent it from puffing up too much during baking. Score the edges.
Line the pastry with parchment paper and fill it with baking beans or pie weights to blind bake. Bake in the preheated oven for about 10-12 minutes until the pastry is lightly golden.
In a small bowl, mix the ricotta cheese and green pesto until well combined.
Once the pastry is blind baked, remove it from the oven and let it cool slightly. Spread the ricotta and pesto mixture evenly over the pastry base. Arrange the thinly sliced heirloom tomatoes on top of the ricotta mixture, overlapping slightly. Sprinkle the grated PIZZA CHEESE over the tomatoes. Season the tart with salt and pepper to taste.
Return the assembled tart to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the pastry is golden brown.
Once baked, remove the tart from the oven and let it cool for a few minutes. Garnish with fresh basil leaves. Slice the tart into portions and serve warm.
This summer tomato tart is bursting with flavour and makes a delicious appetizer or light meal for any summertime evening.
07/29/2024
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View: 576
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Categories: Recipes
| Tags: Italiano