Tomato Tart

Recipe: open a puff pastry onto a parchment paper and roll it out gently. Score around the perimeter about a half inch. Poke holes all through the center with a fork. Egg wash the edges and bake at 425 for about 20-25 min until browned. Mix 1 cup of ricotta with some lemon juice and zest, add a little salt and pepper, a pinch of garlic, some finely chopped scallions and fresh Italian parsley. Spread onto baked puff pastry and top with different kinds of tomatoes. I roasted some of my tomatoes. Drizzle with olive oil, lightly salt and garnish with fresh basil. So easy and so good Recipe: open a puff pastry onto a parchment paper and roll it out gently. Score around the perimeter about a half inch. Poke holes all through the center with a fork. Egg wash the edges and bake at 425 for about 20 to 25 min until browned. Mix 1 cup of ricotta with some lemon juice and zest, add a little salt and pepper, a pinch of garlic, some finely chopped scallions and fresh Italian parsley. Spread onto baked puff pastry and top with different kinds of tomatoes. I roasted some of my tomatoes. Drizzle with olive oil, lightly salt and garnish with fresh basil. So easy and so good

Directions at facebook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer