Description
A vibrant summer tart featuring a buttery, flaky crust topped with a savory pesto-ricotta base and roasted, burst cherry tomatoes.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1/2 cup basil pesto
- 1 cup whole milk ricotta cheese
- 2 cups cherry tomatoes
- 1/4 cup grated Parmesan cheese
- 1 egg (for wash, optional)
Instructions
- Preheat oven to 400F (200C) and line a baking sheet with parchment.
- Roll out puff pastry and score a 1-inch border around the edge.
- Spread pesto inside the border.
- Layer ricotta cheese over the pesto, spreading evenly.
- Press cherry tomatoes into the ricotta.
- Sprinkle with Parmesan cheese.
- Bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired