Servings: 6 slices
Calories: 290kcal
Equipment
- tart pan
- Mixing bowl
- Baking Sheet
Ingredients
For the Tart Shell
- 1 sheet Puff pastry Perfect for a flaky, buttery base.
- 1 large Egg Beaten egg for egg wash.
- 1 tablespoon Flour For dusting the surface.
For the Filling
- 15 oz Ricotta cheese The creamy star of the dish.
- 1/2 cup Grated Parmesan cheese Adds nuttiness.
- 1 large Egg A binder for the filling.
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
For the Roasted Tomatoes
- 1 pint Cherry tomatoes Sweet when roasted.
- 2 tablespoons Olive oil For caramelizing tomatoes.
For Garnish
- 1 cup Fresh basil leaves For presentation and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface until it's large enough to fit your tart pan. Place in the pan.
- Prick the bottom of the pastry with a fork, brush edges with beaten egg.
- Bake for 10-12 minutes until lightly golden. Remove and let cool.
Filling Preparation
- Combine ricotta cheese, grated Parmesan, large egg, garlic powder, oregano, salt, and pepper in a bowl.
- Toss the halved cherry tomatoes with olive oil, salt, and pepper; roast for 15-20 minutes.
Assemble & Bake
- Pour the ricotta mixture into the pre-baked tart shell.
- Top with the roasted cherry tomatoes.
- Return to the oven and bake for another 15-20 minutes.
- Cool for a few minutes, garnish with fresh basil, and serve.
Notes
Drizzle with balsamic glaze for an extra flavor boost!
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 2mg
Tried this recipe?Let us know how it was!