Blistered Cherry Tomato and Ricotta Tart

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Blistered Cherry Tomato and Ricotta Tart
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Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Blistered Cherry Tomato and Ricotta Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 400°F.
  2. On a lightly floured surface, roll out the pastry into a long rectangle.
  3. Fold over the sides by 1/2-inch, creating a crust.
  4. Bake on a parchment-lined baking sheet until golden brown, 12 to 15 minutes.
  5. Meanwhile, on a parchment- or tin foil-lined baking sheet, spread out the tomatoes.
  6. Drizzle with olive oil and season with salt and pepper.
  7. Roast 12 to 15 minutes until blistered but not burst.
  8. Transfer the pastry shell to a serving platter.
  9. Spread with ricotta followed by the Parmesan and blistered tomatoes.
  10. Drizzle with the maple balsamic reduction.
  11. Garnish with basil leaves, freshly cracked black pepper and sea salt.
Recipe Notes

Maple Balsamic Reduction*

Like this: Light & Fruity: Boutinot Barbera de Vine, Italy
Try that: Smooth & Medium: 
Frescobaldi Nipozzano Riserva, Italy

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