Tomato-ricotta Tart
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 pkg Puff pastry dough
- 6 ripe Tomatoes
- 300 grams Ricotta cheese
- salt
- freshly ground peppers
- olive oil
- 1 Tbsp grated Lemon peel
- 3 Tbsps freshly grated Parmesan
- 1 bunch Arugula
Preparation steps
1.
Thaw pastry and roll out on with work surface dusted with flour. Place dough in a tart pan lined with parchment paper. Dock surface of dough with a fork. Preheat oven to 200°C (fan oven 180°C) (approximately 400°F/convection 350°F).
2.
Rinse tomatoes and cut into slices. Mix ricotta with 2-3 tablespoons oil and season with salt and pepper. Mix in Parmesan and lemon zest. Spread the ricotta on the dough and cover with tomatoes. Season with salt and pepper. Bake in preheated oven until golden brown for 20-25 minutes.
3.
Rinse arugula and spin dry. Cut the tart into pieces and garnish as desired with arugula. Serve lukewarm.
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