Thursday, August 16, 2012

Ricotta & Tomato Tarts

 What to do with all the beautiful tomatoes that grace the Farmer's Markets and the ones from Courtney & Matt?  Little tarts, of course!!!
 This recipe will not disappoint, trust me!!!

Ricotta & Tomato Tarts:

1 package puff pastry, thawed
1 cup Ricotta Cheese
1/2 teaspoon minced garlic (Spice World)
3 tablespoons freshly grated Parmesan cheese
6 tablespoons chopped fresh basil
4-6 large grape tomatoes
Olive oil, for drizzling

Preheat oven to 400 degrees
Roll out one sheet of puff pastry slightly, to create a perfect square.  Cut into four equal squares...fold under the edges to create a circle.  Score the inside of the rounds 1/2 inch from the edge.  Place on parchment lined cookie sheet and prepare other sheet of pastry in same way.  Place in oven for 10 minutes.  

In the meantime, mix Ricotta cheese, garlic, Parmesan cheese and 3 tablespoons basil in bowl.

Thinly slice the tomatoes.

When pastry is removed from oven after 10 minutes, place a mound of cheese mixture on top of each pastry tart and spread out evenly.
Arrange the tomato slices, slightly overlapping on top of the filling.

Return to oven for another 10 minutes (or until golden) and the tomatoes are slightly roasted.

Remove from oven and sprinkle with remaining 3 tablespoons chopped basil.  Drizzle with a little olive oil and grind a little fresh pepper over all.

I trust you will enjoy~

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