Tuesday, 16 July 2013

Tomato Tart


I admit "tart" might not be the right word for this. It's really just puff pastry, which is much easier to make. And by make I mean, remove from the fridge and unroll. So simple! It's ridiculously hot out where we are right now and genius me decided to make something in the oven. Der. (We have no air conditioning) Oh well, it was totally worth warming up the apartment!

We had this for dinner as is, but would go great with a salad too (it's too hot out and we felt lazy)

Tomato Tart (from here)


  • roll of puff pastry

  • 1/2 cup ricotta cheese

  • 1/4-1/2 cup of pesto

  • 4 tomatoes thickly sliced

  • olive oil

  • salt & pepper

  • thyme (or any other herb you have lying around really)

Make It!

  1. Preheat your oven to 400. Lay the tomatoes on some parchment paper on a baking tray and drizzle with olive oil and S&P. Bake for about 15-20 minutes until they start to cook down and get a bit caramelized.

  2. Mix together the ricotta and pesto in a bowl. Roll out your puff pastry and spread the ricotta mixture over the whole thing. Top with roasted tomatoes and bake (at 350) until its puffy and golden. Tear up some thyme and sprinkle on top.


IMG_2066You can't go wrong with puff pastry! Am I right?

1 comment:

  1. Didn't make your own puff pastry?!? ARE YOU EVEN TRYING?????????


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