Recipe
Ricotta and Tomatoes Tart
Servings: 6 people
Ingredients
- 1 roll of puff pastry
- ⅔ tomatoes
- 150 gr ricotta cheese
- 40 gr black olives pitted
- extra virgin olive oil
- a few fresh basil leaves
- salt
Instructions
- Wash the tomatoes and cut them into thin slices.
- Preheat the oven to 180 °.
- Unroll the puff pastry and place it in a pan with its parchment paper Then with a fork, prick the base of the pastry keeping ⅔ cm from the edge.
- Spread the ricotta evenly, place the tomato slices and olives on top.
- Season with oil, salt and basil leaves
- Bake for about 10/15 minutes or until the pastry turns golden brown.
Notes
Serve your tomatoes and ricotta Tart warm or at room temperature with fresh basil.
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