This fresh tomato tart with herbed ricotta tastes like summer on a flaky puff pastry crust. It's easy to make and visually stunning. Make it for your next party!
High quality extra-virgin olive oil and flaky sea salt to garnish
Instructions
Preheat oven to 425ºF.
Place unfolded, thawed puff pastry on a piece of parchment paper and use a rolling pin to roll it out 1-2 inches bigger on all sides.
Place parchment and puff pastry on a baking sheet.
Using a small knife, score (cut part of the way through, but do not cut completely through) a 1/2-inch border all the way around the puff pastry sheet.
In the inside of the border, poke all over with a fork. Brush the outside edges with beaten egg.
Bake 18-20 minutes or until golden brown.
Remove from oven and let cool.
Meanwhile, prepare ricotta filling. In a medium bowl, combine ricotta, parsley, lemon zest, lemon juice, mint, garlic powder, black pepper, and red pepper flakes. Stir to combine.
Let tart crust cool. When cooled, spread with ricotta mixture and top with sliced tomatoes. Drizzle with olive oil, sprinkle with flaky sea salt, cracked black pepper, and fresh herbs.
Best served immediately.
Notes
Tip if it puffs up too much in the center, carefully cut around edges where you scored the crust, and push down the middle to make room for the ricotta filling.