Summer Tomato Tart

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 216, total fat 14 G., saturated fats 7 G., proteins 13 G., carbohydrates 10 G., fiber 2 G., cholesterol 92 mg, sodium 415 mg, sugar 3 G.

Heirloom tomatoes may not be as perfect in appearance as their hybrid cousins, but they have a richer, sweeter flavor that adds a wonderful touch to dishes. This easy-to-make heirloom tomato tart is one of the best appetizers you can treat yourself and your loved ones with this summer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet frozen puff pastry (250g), thawed
Flour, for working with dough
600 g of non-hybrid tomatoes (5–6 small tomatoes of different colors)
2 large eggs
1 cup fresh ricotta
1 tsp. grated lemon zest
2 cloves of garlic, grated
0.5 tbsp. grated parmesan
Extra-virgin olive oil, for greasing
1/4 cup chopped fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, ricotta cheese, lemon zest, salad tomatoes, Parmesan cheese, mint

Cooking the dish according to the recipe:

Preheat oven to 220°C. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the puff pastry into a 35 x 27 cm rectangle. Trim any uneven edges. Transfer the dough to the prepared baking sheet. Starting 2.5 cm from the edges, make a slit all the way around the perimeter, being careful not to cut all the way through the dough.

Prick the center of the crust with a fork, then use the blunt side of a knife to make diagonal cuts along the crust. Refrigerate while you prepare the filling and tomatoes.
Slice the tomatoes into slices just under 0.5 cm thick. Place the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain for 15 minutes.
Beat one egg in a medium bowl. Add the ricotta, lemon zest, garlic, and 1/4 cup Parmesan. Season with 0.5 teaspoon salt and pepper. Mix well until smooth.
Beat the remaining egg and brush it over the dough. Sprinkle the remaining 1/4 cup Parmesan cheese inside the rim. Then spread the ricotta filling inside the rim. Pat the tomatoes dry and arrange them in a single layer on top of the filling, season with salt and pepper.
Bake until the crust is puffy and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a wire rack for at least 10 minutes.
Lightly brush the tomatoes with olive oil. Drizzle the entire tart with 1 tablespoon of olive oil, sprinkle with mint, and cut into squares.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Bakery / Savory pies and buns / Food Network - recipes