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!
Servings 6 servings
Calories 296kcal
Ingredients
- 1 Wewalka puff pastry
- 1 cup low-fat Ricotta Cheese full-fat ricotta cheese can be used
- 1 large egg
- 1 teaspoon basil pesto Note 3
- ½ teaspoon onion powder
- ½ 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 large baking sheet. Fold in the edge in around the puff pastry about ½ 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.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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
