Puff pastry tart topped with ricotta and heirloom tomatoes
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5 from 1 vote

Ricotta Tomato Tart

A delicious light Ricotta Tomato Tart! Filled with a Ricotta Cream with a homemade Basil Pesto! Perfect for an Easter Brunch, Mother's Day, light lunch or dinner! 
Course Breakfast, Brunch
Cuisine American
Keyword Brunch, Easter Brunch, Mothers Day, Brunch, New Year's Brunch, spring, summer cake
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 296kcal
Author Eileen Kelly

Ingredients

  • 1 Wewalka puff pastry
  • 1 cup low-fat Ricotta Cheese Note 2
  • 1 egg
  • 1 teaspoon basil pesto Note 3
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 heirloom tomatoes, sliced thin Note 1
  • 2 teaspoons fresh basil, garnish optional

Egg wash

  • 1 egg, whisked
  • a dash of salt

Instructions

  • Preheat oven to 375 degrees.
  • Roll out the pastry puff on a baking sheet. Fold in the edge in around the puff pastry about 1/2 inch. This forms the edge of the tart. 
  • In a small bowl, combine ricotta cheese, egg, basil pesto, onion powder,garlic powder, salt, and pepper. 
  • Spread the ricotta cheese mixture into the puff pastry. Cover the puff pastry with the tomatoes. Sprinkle entire mixture with black pepper
  • Use a pastry brush to brush the rim of the pastry with the egg wash.
  • Bake for about 20-25 minutes. Edges should be brown and center cooked through. Slice and serve.

How to Make the Egg Wash

  • In a small bowl, whisk the eggs with a hint of salt. Set aside till ready to use.

Notes

Note 1: Use your favorite tomatoes. Yellow and Red heirlooms are used for this recipe. 
Note 2: Full fat ricotta cheese can be used. 

Nutrition

Serving: 1slice | Calories: 296kcal | Carbohydrates: 20g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 171mg | Potassium: 86mg | Fiber: 0g | Sugar: 0g | Vitamin A: 215IU | Calcium: 120mg | Iron: 1.4mg