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With a crispy, buttery crust made from puff pastry topped with creamy garlic ricotta filling and heirloom tomato slices layered on top, this Tomato Ricotta Tart has it all. Not only is this tart delicious, but it is easy to make too. Serve it as an appetizer, lunch, or dinner!
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– Puff Pastry (thawed) – Ricotta Cheese – Large Egg (room temperature) – Grated Parmesan Cheese – Garlic Cloves (minced) – Salt – Crushed Red Pepper Flakes – Tomatoes (sliced thin) – Arugula – Extra-Virgin Olive Oil – Fresh Basil – Freshly Cracked Black Pepper and Kosher Salt
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Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside.
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On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approx. 10 by 12 inches long. Transfer it to the prepared sheet tray.
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With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry
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Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl.
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Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes.
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Bake pastry for 20-25 minutes. Garnish the ricotta tart with arugula, extra-virgin olive oil, fresh basil, and grated parmesan.
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