Summer tomato tart
Recipe
Serves 2 as a main, 4 as an appetizer
Ingredients
1 roll of storebought puff pastry
tomatoes of choice, in thick slices
300 gr of ricotta (find my almond ricotta here)
a few tablespoons of pesto rosso, I used storebought, you could also use regular pesto
olive oil
salt and pepper
fresh basil leaves for garnish
Instructions
Preheat your oven to 180°C.
Roll out the puff pastry and spread the ricotta on top, leaving a 3 centimeters bare to fold over later.
Add the pesto on top and spread out evenly over the ricotta.
Place the sliced tomatoes on top and fold over the edges of the pastry over the filling.
Drizzle with olive oil and season with salt and pepper.
Bake in the oven for 20 to 30 minutes until golden, crisped up and the tomatoes are soft.
Garnish with fresh basil and buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
