This tart is quite beautiful, delicious, easy, and an unusual Italian recipe for your family or guests. This yummy tart is packed with nutrition. Tomatoes are loaded with vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium. Tomatoes are heart healthy and help prevent cancer. Ricotta cheese contains 14 grams of protein and 25% of your daily calcium needs in only half a cup. Ricotta cheese is also low in sodium, high in phosphorus, vitamins A and B and zinc.
1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 large egg, beaten
1 c. ricotta cheese
2 scallions, finely chopped
1/2 c. fresh flat-leaf parsley, chopped
1 lb. heirloom tomatoes (various colors and sizes), sliced or halved
2 tbsp. olive oil
1/4 c. small fresh mint leaves
Flaky sea salt, for sprinkling
Heat oven to 425°F and place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment (and pastry) onto baking sheet.
Using paring knife, score 1/2-inch border all the way around pastry. Lightly brush border with egg. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes.
Meanwhile, in medium bowl, combine ricotta and 1/4 teaspoon each salt and pepper. Finely grate zest of lemon into bowl and squeeze in 2 teaspoon juice; mix to combine. Fold in scallions and parsley. Spread onto middle of pastry.
Arrange tomatoes on tart, drizzle with oil and sprinkle with mint, sea salt, and freshly ground pepper.
We would like to thank Good Housekeeping for this amazing recipe.